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Greek type cheese for salad in brine HOCHLAND, 150 g

Greek type cheese for salad in brine HOCHLAND, 150 g

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Greek type cheese for salad in brine HOCHLAND, 150 g

Barcode: 4002671167385
Country of origin: Poland
Brands: Hochland
Net weight: 150g
Description

Discover HOCHLAND Greek type cheese for salads, perfectly crafted for flavor enhancement. This 150 g delight is made from fresh pasteurized cow's milk and good bacteria, enriching every meal.

Ingredients

Pasteurized cow's milk, salt, microbial rennet (E1610), good bacteria.

Additives

Salt

E1610

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may contribute to high blood pressure and cardiovascular issues.

Microbial Rennet (E1610): Generally considered safe and used as a coagulating agent in cheese production.

Additives Overview

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The product is generally considered safe for consumption. Microbial rennet (E1610) is widely used in cheese production and is not associated with significant adverse effects. However, individual sensitivities to dairy products may cause digestive discomfort in some individuals.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
-19%
1155 kJ
Calories
-19%
276.05 kcal
Fats
24g
Saturated Fats
+27%
16g
Carbohydrates
-67%
0.7g
Sugars
-48%
0.7g
Proteins
15g
Salt
+11%
2.7g

How long would it take to burn off calories of this product?

276.05 kcal
Calories
1h 4min
Walking
28min
Running
37min
Cycling

Product Analysis

Powered by AI

The product is generally considered safe for consumption. Microbial rennet (E1610) is widely used in cheese production and is not associated with significant adverse effects. However, individual sensitivities to dairy products may cause digestive discomfort in some individuals.

Other details

Added
January 19, 2025 at 09:14:21 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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