At a glance
Summary
Queso fresco is a traditional cheese made with a simple ingredient list of cultured pasteurized milk, salt, and enzymes, which contributes to its nutritional value and digestibility. Despite being classified as processed, it lacks harmful additives and maintains a clean label, allowing it to score well within its category. The processing level cap prevents it from reaching the highest scores, but its straightforward composition and beneficial ingredients support a strong rating.
Key ingredients 3
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the product.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from microbial or animal sources and are essential for cheese making. The use of enzymes is standard in cheese production and poses no health risks.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
Processing
Processed Foods
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