Developed in 1970. Smooth, mild flavor makes this an excellent snacking cheese. No Added Hormones & Lactose Free!
Item Options: 8oz Cracker Cut, 3.5LB Half Loave, and 6.75LB Brick
Ingredients: Pasteurized Part-Skim Milk, 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 140mg (6% DV), Total Carb 0g (0% DV), Protein 6g (12% DV), Vitamin A (6% DV), Calcium (35% DV). Not a significant source of Fiber, Sugar, Vitamin C, Iron. Percent Daily Values (DV) based on a 2,000 calorie diet.
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".
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