Tropical Queso De Freir, 10 Oz.
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product contains soy protein, which is a processed ingredient that can detract from the overall nutritional quality compared to traditional cheese ingredients. While it includes beneficial components like pasteurized milk and cheese cultures, the presence of soy protein and its processed nature limit its score. The product's processing level also restricts its potential rating, as it is not a minimally processed cheese.
Key ingredients 6
Pasteurized MilkNeutral
Pasteurized milk is a common dairy ingredient 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 to enhance flavor and preserve the cheese. It is a common ingredient in cheese but does not provide additional nutritional benefits. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk and develop flavor. They are essential for the cheese production process but do not contribute additional nutritional value. Typically derived from animal or microbial sources.
Benefits
Essential for cheese production, aiding in milk coagulation and flavor development.
Cheese CulturesNeutral
Cheese cultures are bacteria used to ferment milk, essential for developing cheese texture and flavor. They are a standard part of cheese-making but do not provide direct nutritional benefits. The cultures contribute to the fermentation process.
Benefits
Essential for fermentation, contributing to cheese flavor and texture.
Lactic StarterNeutral
Lactic starter cultures are used to initiate fermentation in cheese-making. They help develop the cheese's flavor and texture but do not add nutritional value. These cultures are crucial for the fermentation process.
Benefits
Facilitates fermentation, enhancing cheese flavor and texture.
Soy ProteinBad
Soy protein is a plant-based protein often used as a supplement or additive. It is less beneficial than animal-based proteins due to a less complete amino acid profile. The processing of soy protein can also involve chemical treatments.
Risks
May contain anti-nutrients that affect mineral absorption and potential allergens.
Benefits
Provides a source of protein, though less complete than animal-based options.
Processing
Processed Foods
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