Queso Crema

Pasteurized cream is a high-quality dairy ingredient providing essential fats and vitamins. The pasteurization process ensures safety by eliminating harmful bacteria. It contributes to the creamy texture and rich flavor of the product.

Milk solids are concentrated sources of protein and calcium, essential for bone health. They enhance the nutritional profile of dairy products. The inclusion of milk solids improves the texture and nutritional density of the product.

Salt is used to enhance flavor and act as a preservative in dairy products. It is a common ingredient in cheese-making to control moisture and texture. While necessary for flavor, excessive consumption can lead to health issues.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in processed foods. It is produced through fermentation, which can introduce allergens. While it improves texture, it is a highly processed additive.

Locust bean gum is a natural thickener derived from carob seeds. It is used to improve texture and stability in food products. As a natural additive, it is generally considered safe.

Guar gum is a thickening agent derived from guar beans, used to improve texture in processed foods. It is highly processed and can cause digestive issues in some individuals. While it enhances texture, it is not nutritionally beneficial.

Sorbic acid is a preservative used to prevent mold and yeast growth in food products. It is effective in extending shelf life but is a synthetic additive. Generally recognized as safe, it is used in small quantities.

Rennet is an enzyme used in cheese-making to coagulate milk, forming curds. It is essential for traditional cheese production. While it is a natural ingredient, its source can vary between animal and microbial origins.

Lactic cultures are beneficial bacteria used in fermentation to develop flavor and texture in cheese. They contribute to the tangy taste and improve digestibility. As natural probiotics, they support gut health.