COTIJA PART SKIM MILK CHEESE
Summary
This cheese is made from cultured pasteurized milk and skim milk, which are high-quality sources of protein and calcium. The ingredient list is clean, with only sea salt and enzymes added, indicating minimal additives. Despite being processed, the absence of harmful ingredients and the use of beneficial dairy components contribute positively to its rating.
At a glance
Key ingredients 4
Cultured pasteurized grade a milkGood
Cultured pasteurized grade A milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility.
Benefits
Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.
Skim milkGood
Skim milk is a low-fat dairy option that retains essential nutrients like calcium and protein. It is processed to remove most of the fat, making it a lower-calorie choice. This ingredient supports a balanced diet by providing nutrients without excess fat.
Benefits
Offers a good source of calcium and protein with reduced fat content, beneficial for weight management and bone health.
Sea saltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Provides essential minerals and enhances flavor without the additives found in table salt.
EnzymesNeutral
Enzymes are used in cheese-making to aid in the coagulation of milk. They are essential for developing the texture and flavor of cheese. Typically derived from microbial or animal sources, they are a standard part of cheese production.
Benefits
Essential for cheese production, contributing to the development of texture and flavor.
Processing
Processed Foods
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