At a glance
Summary
Queso Oaxaca is a processed cheese with a relatively clean ingredient list, including pasteurized milk, skim milk, and rennet, which are typical for cheese production. The presence of additives like acetic acid and sodium citrate is minimal and does not significantly detract from its nutritional profile. However, due to its processing level, the score is capped, reflecting its status as a processed food rather than a minimally processed traditional cheese.
Key ingredients 7
Pasteurized MilkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple ingredient in cheese production, providing a rich nutrient profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for curd formation in cheese making, contributing to the texture and flavor of the final product.
Skim MilkNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Provides calcium and protein with reduced fat content, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Acetic AcidNeutral
Acetic acid is used as a preservative and flavoring agent in food products. It is naturally found in vinegar and is generally recognized as safe. In cheese, it helps in maintaining acidity and flavor balance.
Benefits
Helps preserve food and enhance flavor, contributing to the product's shelf life.
Sodium CitrateNeutral
Sodium citrate acts as an emulsifier and acidity regulator in cheese. It helps maintain texture and prevents separation of ingredients. It is commonly used in processed cheese products to ensure smoothness.
Benefits
Improves texture and stability of cheese, ensuring a consistent product.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in dairy processing. This ingredient helps achieve the desired texture in cheese products.
Benefits
Enhances curd formation and texture in cheese production.
Processing
Processed Foods
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