Question 1

Why is Full-fat curd cheese classified as a moderately processed product (NOVA 3) and does it contain any additives?

Accepted Answer

The cheese is made by fermenting milk with lactic‑acid bacterial cultures and then shaping it, a process that involves heating and curdling but no extensive industrial formulation, which places it in NOVA group 3. The ingredient list shows only milk and cultures, and the data records zero additives, so no additives are present.

Question 2

How does the sugar content of Full-fat curd cheese affect a diabetic or hypertensive diet?

Accepted Answer

At 3.5 g of sugar per 100 g, the cheese provides more carbohydrate than most cheeses, which can cause a modest rise in blood glucose and should be counted within a diabetic meal plan. The product contains negligible salt, so it does not add to sodium intake for hypertension, but the extra sugar may still be a consideration for strict low‑carb diets.

Question 3

Is the milk in Full-fat curd cheese a concern for people with lactose intolerance or milk allergy?

Accepted Answer

Yes. Milk is the primary ingredient and is listed as an allergen, so anyone with a milk allergy should avoid the product. For lactose‑intolerant individuals, the cheese may still contain lactose, though fermentation can reduce its amount; tolerance varies and a test portion is advisable.

Mlekpol • 100g

Full-fat curd cheese

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