At a glance
Summary
This queso fresco cheese is made with a simple and clean ingredient list consisting of pasteurized milk, salt, and microbial enzymes. It is a traditional cheese product with minimal processing and no harmful additives, which allows it to score well within its category. Despite being processed, the absence of artificial ingredients and the use of whole milk contribute positively to its rating.
Key ingredients 3
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, offering a balance of nutrients.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption 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 used in cheese-making to coagulate milk, forming curds. Microbial enzymes are a vegetarian alternative to animal rennet. They are essential for the cheese-making process but do not provide additional nutritional benefits.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Processing
Processed Foods
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