Tropical Queso De Freir (2.5 lbs.)
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cheese product contains pasteurized milk, salt, enzymes, cheese cultures, and a lactic starter, which are typical for cheese, but also includes soy protein, a processed ingredient that can affect mineral absorption and is less bioavailable than animal proteins. The presence of soy protein and the processing level limit the score, as it introduces a level of processing not found in traditional cheeses. Despite these factors, the product maintains a relatively clean label with no artificial additives or seed oils.
Key ingredients 6
Pasteurized MilkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide additional nutritional benefits. Typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Cheese CulturesNeutral
Cheese cultures are bacteria used to develop flavor and texture in cheese. They are crucial for fermentation but do not add direct nutritional benefits. The specific strains used can vary by cheese type.
Benefits
Contributes to the development of flavor and texture in cheese.
Lactic StarterNeutral
Lactic starter cultures are used to acidify milk, aiding in cheese fermentation. They are essential for developing the cheese's flavor profile. These cultures are generally safe and beneficial for fermentation.
Benefits
Facilitates fermentation, enhancing flavor and texture in cheese.
Soy ProteinBad
Soy protein is a plant-based protein often used as a filler or to boost protein content. It is less bioavailable than animal proteins and may contain anti-nutrients that affect mineral absorption. It is a processed ingredient that may not provide the same benefits as whole soy foods.
Risks
May contain anti-nutrients that interfere with mineral absorption and could cause allergic reactions in sensitive individuals.
Benefits
Provides a source of plant-based protein, though less complete than animal-based proteins.
Processing
Processed Foods
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