Queso Fresco Mexican-Style Cheese
Summary
This cheese product is made from cultured pasteurized milk, salt, and microbial enzymes, which are clean and simple ingredients. The processing level is moderate, but the absence of harmful additives or seed oils supports a higher score. The nutritional profile, with a good balance of protein and fats, further contributes to its favorable rating.
At a glance
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 while preserving nutritional quality. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria that may aid in digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria and contributes to the cheese's texture. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor development and preservation in cheese making. Provides necessary sodium for bodily functions when consumed in moderation.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective for cheese making.
Benefits
Allows for cheese production without animal-derived rennet, making it suitable for vegetarians. Efficiently aids in the cheese-making process.
Processing
Processed Foods
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