Authentic Mexican-Style Fresh Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made with pasteurized milk, salt, enzymes, and cheese cultures, which are typical ingredients for cheese production. However, the inclusion of soy protein, a plant-based filler, deviates from traditional cheese-making practices and impacts the overall quality. While the product is processed, it maintains a relatively clean ingredient list, but the processing level limits its score.
Key ingredients 5
Pasteurized milkGood
Pasteurized 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 standard practice in cheese production, balancing safety and nutritional value.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, contributing to the taste profile. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.
Benefits
Essential for the cheese-making process, enabling milk coagulation.
Cheese culturesNeutral
Cheese cultures are beneficial bacteria used to develop flavor and texture in cheese. They are a natural part of the fermentation process. These cultures contribute to the unique characteristics of different cheese varieties.
Benefits
Contribute to the development of flavor and texture in cheese.
Soy proteinBad
Soy protein is a plant-based protein that can be used as a filler or fortifier in cheese. It is less desirable than animal-based proteins due to its lower amino acid profile. Its inclusion in cheese may indicate a deviation from traditional cheese-making practices.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Provides additional protein content, though of lower quality compared to animal-based sources.
Processing
Processed Foods
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