Tropical Queso Blanco Cheese, 10 Oz.
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product includes soy protein, which is a non-traditional ingredient in cheese and indicates a higher level of processing. While it contains beneficial ingredients like pasteurized milk and cheese cultures, the presence of soy protein and its processed nature limit its score. The product is processed, which restricts its potential score despite having some redeeming qualities.
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 aid in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is crucial in developing the texture and flavor of cheese.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Cheese culturesNeutral
Cheese cultures are beneficial bacteria used to ferment milk, developing flavor and texture. They are a natural part of traditional cheese making. These cultures can enhance the nutritional profile by producing vitamins.
Benefits
Contribute to the development of flavor and texture in cheese, and may enhance nutritional value.
Lactic starterNeutral
Lactic starter cultures are used to initiate the fermentation process in cheese making. They help in acidifying the milk, which is crucial for texture and flavor. These cultures are a standard component in cheese production.
Benefits
Facilitates fermentation, contributing to the development of cheese flavor and texture.
Soy proteinBad
Soy protein is a plant-based protein that may be used as a filler or to alter texture in cheese products. It is less bioavailable compared to animal-based proteins and may contain anti-nutrients. Its inclusion in cheese is not traditional and may indicate processing.
Risks
May contain anti-nutrients that interfere with mineral absorption and could cause allergies in sensitive individuals.
Benefits
Provides a source of protein, though less complete than animal-based proteins.
Processing
Processed Foods
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