At a glance
Summary
This queso fresco cheese is made from cultured pasteurized milk, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being classified as processed, it lacks harmful additives and maintains a clean label, allowing it to score well within its category. The absence of seed oils, artificial colors, or preservatives contributes positively to its rating.
Key ingredients 3
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making to enhance flavor and act 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 production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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