Whole Foods Market Oaxaca Part-Skim Milk Cheese
Whole Foods MarketAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized part-skim milk, salt, citric acid, lactic acid, and microbial enzymes, which are relatively clean ingredients for a processed cheese. The product is processed, which limits its score, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheese-making components. Its ingredient list is straightforward, contributing to a favorable rating within the constraints of its processing level.
Key ingredients 5
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake may lead to increased blood pressure and related health issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Citric acidNeutral
Citric acid is used as a preservative and to adjust acidity in cheese. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the cheese's texture and flavor stability.
Benefits
Helps preserve the product and maintain its desired acidity and flavor.
Lactic acidNeutral
Lactic acid is used to control acidity and enhance flavor in cheese. It is produced by fermentation and is a natural component of many dairy products. It contributes to the tangy taste and helps in the preservation of cheese.
Benefits
Contributes to flavor development and preservation in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes are essential for the cheese-making process, aiding in curd formation.
Benefits
Facilitates the cheese-making process and is suitable for vegetarians.
Processing
Processed Foods
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