Queso Oaxaca

Whole cow's milk is a primary source of high-quality protein and essential nutrients. It provides calcium, vitamin D, and other vital nutrients that support bone health. The pasteurization process ensures safety by eliminating harmful bacteria.

Iodized salt is used to enhance flavor and provide iodine, an essential nutrient. Iodine is crucial for thyroid function and metabolic regulation. The addition of iodine helps prevent deficiencies in populations with low dietary iodine intake.

Potassium chloride is used as a salt substitute to reduce sodium content. It helps maintain electrolyte balance and supports nerve and muscle function. Its use can be beneficial for individuals needing to manage sodium intake.

Caseinates are milk-derived proteins used to improve texture and nutritional content. They provide a slow-digesting protein source that can aid in muscle recovery. Processing involves separating casein from milk, which may affect lactose content.

Acetic acid is used as a preservative and flavoring agent. It is naturally found in vinegar and contributes to the tangy taste of foods. Its antimicrobial properties help extend shelf life.

Sodium citrate is used as an emulsifier and acidity regulator in cheese products. It helps maintain a smooth texture and prevents separation. The compound is generally recognized as safe when used in moderation.

Calcium chloride is used to improve the firmness and texture of cheese. It aids in the coagulation process during cheese making. The compound is safe for consumption in regulated amounts.

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the development of cheese texture and flavor. The use of microbial or animal-derived enzymes is common in cheese making.