MEXICAN STYLE 4 CHEESE BLEND
Summary
This cheese blend is ultra-processed due to the inclusion of an anti-caking blend and a mold inhibitor, which are common in pre-shredded cheese products. While the cheeses themselves are made from quality ingredients like pasteurized milk and cheese cultures, the presence of additives such as natamycin and starches contributes to its high processing level. Despite having good protein content, the processing and additives prevent it from scoring higher.
At a glance
Key ingredients 9
Monterey jack cheeseNeutral
Monterey jack cheese is a semi-hard cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but also contains saturated fats. The cheese is processed but does not contain harmful additives.
Risks
Contains saturated fats which may contribute to heart disease if consumed in excess.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Cheddar cheeseNeutral
Cheddar cheese is a popular cheese made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. It is a good source of protein and calcium but is high in saturated fat. The use of annatto is generally considered safe and natural.
Risks
High in saturated fats which can increase cholesterol levels if consumed excessively.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Asadero cheeseNeutral
Asadero cheese is a Mexican cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is known for its melting properties and is used in various dishes. While it provides essential nutrients, it is also high in saturated fats.
Risks
High saturated fat content may pose a risk to cardiovascular health if consumed in large amounts.
Benefits
Offers protein and calcium, beneficial for maintaining strong bones and muscles.
Queso quesadilla cheeseNeutral
Queso quesadilla cheese is a creamy cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is valued for its smooth texture and melting ability. Despite its nutritional benefits, it is high in saturated fats.
Risks
Contains high levels of saturated fats, which can negatively impact heart health if overconsumed.
Benefits
Provides essential nutrients like protein and calcium, important for bone and muscle health.
Potato starchNeutral
Potato starch is used as an anti-caking agent in cheese blends to prevent clumping. It is a natural carbohydrate derived from potatoes. It does not provide significant nutritional benefits or risks.
See more about Potato starch →Corn starchNeutral
Corn starch is used as an anti-caking agent to maintain the texture of the cheese blend. It is a refined carbohydrate derived from corn. It is generally considered safe but offers minimal nutritional value.
See more about Corn starch →Calcium sulfateNeutral
Calcium sulfate is used as a firming agent and anti-caking agent in cheese products. It is a naturally occurring mineral that helps maintain product texture. It is safe for consumption in regulated amounts.
Benefits
Provides a source of calcium, though not significant in this context.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese products. It is a natural antifungal agent but its use in food can be controversial. Overuse of preservatives can lead to reduced food quality perception.
Risks
Potential for allergic reactions in sensitive individuals and concerns over long-term consumption of preservatives.
Benefits
Helps prevent mold growth, extending the product's shelf life and reducing food waste.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheddar cheese its characteristic color. It is generally considered safe and natural. It does not significantly impact the nutritional profile of the cheese.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
Processing
Ultra-Processed Foods
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