At a glance
Summary
This queso panela is made from pasteurized whole milk, sea salt, and traditional cheese-making enzymes, resulting in a clean ingredient list with minimal additives. The product is processed but maintains a high-quality profile due to its simple and natural ingredients, which are free from artificial additives and seed oils. Its processing level limits the score, but the absence of harmful substances and the use of beneficial ingredients like whole milk and sea salt support a high rating within its category.
Key ingredients 6
Pasteurized Grade A Whole MilkGood
Whole milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It provides a rich source of energy and supports bone health.
Risks
Potential risks include lactose intolerance for some individuals and higher saturated fat content, which may affect heart health if consumed in excess.
Benefits
Rich in calcium and vitamin D, supporting bone health and providing essential nutrients for overall well-being.
Sea SaltGood
Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor naturally without the additives found in refined salts. Its mineral content can support electrolyte balance in the body.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential minerals and enhances flavor without the additives found in refined salts.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for coagulation in cheese making, contributing to texture and flavor.
Microbial EnzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation and improve texture. They are a vegetarian alternative to animal-derived rennet. These enzymes are generally recognized as safe and effective in cheese making.
Benefits
Facilitates cheese production and provides a vegetarian-friendly option for coagulation.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It helps maintain the structural integrity of the cheese. It is a common additive in cheese production and is generally recognized as safe.
Benefits
Enhances curd formation and firmness in cheese production.
Cheese SaltNeutral
Cheese salt is used to enhance flavor and preserve cheese. It helps control moisture and bacterial growth during aging. It is a standard ingredient in cheese production, contributing to flavor and preservation.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and aids in preservation by controlling moisture and bacterial growth.
Processing
Processed Foods
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