Queso Oaxaca

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It retains most of its nutritional value while being safe for consumption.

Skim milk provides essential nutrients like calcium and protein with reduced fat content. It is beneficial for those seeking to lower their fat intake while maintaining nutrient intake. The processing removes fat but retains other vital nutrients.

Salt is used to enhance flavor and preserve the cheese. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption can lead to health issues such as hypertension.

Acetic acid is used as a preservative and flavoring agent in cheese production. It is naturally found in vinegar and is generally recognized as safe. It helps in maintaining the product's shelf life.

Sodium citrate is used as an emulsifier and acidity regulator in processed foods. It can contribute to the processed nature of the product. While generally safe, it may cause digestive discomfort in sensitive individuals.

Calcium chloride is used to improve the texture and firmness of cheese. It is a common additive in cheese production but does not provide nutritional benefits. Overconsumption can lead to digestive issues.

Rennet is an enzyme used to coagulate milk, essential in cheese making. It is a natural ingredient and does not pose significant health risks. It is crucial for the cheese's texture and flavor development.