Ole Mexican Quesadilla Cheese, 14 Oz.

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in small amounts, excessive consumption can lead to health issues like hypertension.

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture. These cultures can also support gut health by promoting beneficial bacteria.

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they do not pose significant health risks.

Cellulose powder is used as an anti-caking agent to prevent cheese from clumping. It is derived from plant fibers and is considered safe in small amounts. However, it is a processed additive that does not provide nutritional benefits.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow or orange hue. Annatto is generally considered safe and does not significantly affect the nutritional profile of the product.