At a glance
Summary
This queso fresco is a traditional cheese made with a simple ingredient list of cultured pasteurized milk, salt, and enzymes, which aligns with traditional cheesemaking practices. Despite being classified as processed, it lacks harmful additives or seed oils, making it a clean option within its category. The processing level limits its score, but the absence of artificial ingredients and the use of whole milk contribute 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 for flavor and as a preservative. It helps control moisture and texture in the cheese. While necessary for the cheese-making process, excessive consumption of salt 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 crucial in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for developing cheese texture and flavor. Enzymes are a standard component in cheese making, with no significant health concerns.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
Processing
Processed Foods
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