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Queijo de Pastagem Light

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Queijo de Pastagem Light healthy?

Queijo de Pastagem Light scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized cow's milk, lactic cultures, rennet, and salt, which are traditional ingredients for cheese-making.

How processed is Queijo de Pastagem Light?

Queijo de Pastagem Light is NOVA Group 3: Processed Foods.

Which ingredients drive Queijo de Pastagem Light's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk, Lactic cultures, Rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Queijo de Pastagem Light

Terra Nostra
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from pasteurized cow's milk, lactic cultures, rennet, and salt, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable rating. Its high protein content and minimal sugar further enhance its nutritional profile, although the processing level limits its maximum score potential.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality animal-based protein with a complete amino acid profile.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals such as vitamin B12 and phosphorus.

See more about Pasteurized cow's milk →
Lactic cultures
Good

Lactic cultures are beneficial bacteria used in fermentation, enhancing gut health. They contribute to the development of flavor and texture in cheese. Fermentation with lactic cultures can improve digestibility and nutrient absorption.

Benefits

Promotes gut health by supporting a healthy microbiome. Enhances the flavor and nutritional profile of the cheese.

See more about Lactic cultures →
Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Rennet →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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