Yogurt Cultured Cheese
Gluten & Lactose Free
Ingredients: Pasteurized Part-Skim Milk, Smoked Salt, Ghost Peppers, Microbial Coagulant, Yogurt (part-skim milk and cultures), Yogurt Cultures, Acidophilus, Bifidus, Casei.
Nutrition Facts: Serving Size 1 oz. (28g),Servings:varied
Amount Per Serving: Calories 100, Fat Cal 70, Total Fat 8g (12% DV), Sat Fat 5g (25% DV), Trans Fat 0g, Cholest 20mg (7% DV), Sodium 180mg (8% DV), Total Carb 0g (0% DV),Fiber 0g (0%DV) Total Sugars 0g, Includes 0g Added Sugars (0%DV), Protein 6g, Vit D 0mcg (OIU) (0%DV), Calcium (35% DV), Iron 0mg (0%DV), Potas 0mg (0%DV). %DV=%Daily Value.
Heini's Yogurt Cultured® Cheese's (Lactose Free Statement)
Heini's Yogurt Cultured Natural Cheese products manufactured by Bunker Hill Cheese are lactose free. Lactose is a milk sugar that is naturally according in milk. Lactose requires specific enzymes to be broken down in the intestines and can create digestive discomfort in individuals who lack the specific enzymes, a condition known as "Lactose Intolerance". In fact, many customers who report suffering lactose intolerance tell us they have been able to eat Heini's Yogurt Cultured Cheese without any adverse effects, due in part to the probiotic acidophilus and bifidium cultures fortified in the Yogurt Cultured cheese, which helps provide good digestive health benefits.
During the culturing of milk for cheese making, the starter milk cultures metabolize the lactose and convert it into lactic acid. The rate of depletion of lactose depends on the amount of culture present and the aging of the cheese. Heini's Yogurt Cultured cheese products are lactose free by definition (contain less than 0.5 g per serving or less than 0.10%) within the days required to leave our warehouse and enter the market. Lactose continues to diminish and is effectively 0 on cheese that is aged to what is considered “sharp cheese".
If you have any questions please check out our "Questions & Answers" page.