AUTHENTIC MEXICAN CHEESE

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Skim milk is used to adjust the fat content in cheese, providing a lower-fat alternative. It retains essential nutrients like calcium and protein but lacks the beneficial fats found in whole milk. It is often used in processed cheese products to control texture and consistency.

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in processed foods and helps control microbial growth. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Acetic acid is used as an acidity regulator in cheese production. It is a synthetic additive that can alter the natural flavor profile of cheese. While generally recognized as safe, it is not a natural component of traditional cheese.

Sodium citrate is used as an emulsifier and acidity regulator in processed cheese. It is a synthetic additive that can affect the texture and melting properties of cheese. While it improves product consistency, it is not a natural ingredient in traditional cheese.

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production and helps achieve the desired texture. It does not significantly alter the nutritional profile of the cheese.

Rennet is an enzyme used to coagulate milk, essential in cheese making. It is a natural ingredient derived from animal or microbial sources. It plays a crucial role in the cheese-making process but does not contribute additional nutrients.