COTIJA PART SKIM MILK CHEESE
Summary
This cheese is made from cultured pasteurized grade A milk, salt, and enzymes, which are clean and simple ingredients. The product is processed but lacks harmful additives, artificial colors, or seed oils, making it a healthier option within its category. However, due to its processing level, the score is capped, despite the high-quality ingredients.
At a glance
Key ingredients 3
Cultured pasteurized grade A milkVery Good
Cultured pasteurized grade A milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Culturing enhances flavor and digestibility, making it a beneficial ingredient in cheese.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Culturing improves digestibility and adds beneficial probiotics.
SaltGood
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria and contributes to the cheese's texture. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese, contributing to its texture and safety.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The type and source of enzymes can vary, but they are generally safe and necessary for cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and curd formation.
Processing
Processed Foods
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