At a glance
Summary
This queso panela is made from high-quality Jersey cow milk, which is known for its rich butterfat content, enhancing both flavor and nutritional value. The product uses minimal ingredients, including natural rennet and lactic cultures, which contribute to its authentic cheese texture and probiotic benefits. The processing level is low, focusing on traditional cheese-making methods without the use of artificial additives or seed oils, resulting in a clean and wholesome product.
Key ingredients 5
Standardized and pasteurized Jersey cow milkGood
This milk is sourced from Jersey cows, known for higher butterfat content, enhancing flavor and nutritional value. Pasteurization ensures safety by eliminating harmful bacteria. The use of standardized milk helps maintain consistent quality and nutritional profile.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. The higher butterfat content provides a creamy texture and additional fat-soluble vitamins.
RennetGood
Rennet is an enzyme used to coagulate milk, essential for cheese production. It is a natural ingredient that helps in forming the cheese curds. Traditional rennet is derived from animal sources, contributing to authentic cheese texture and flavor.
Benefits
Facilitates the cheese-making process, ensuring proper texture and flavor development.
Lactic culturesGood
Lactic cultures are beneficial bacteria used in cheese-making to ferment lactose into lactic acid. This process is crucial for developing the cheese's flavor and texture. The use of cultures also contributes to the probiotic content of the cheese.
Benefits
Supports gut health by providing probiotics and enhances the flavor profile of the cheese.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps control microbial growth and contributes to the cheese's taste. The amount used is moderate, aligning with typical cheese recipes.
Risks
Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.
Calcium chlorideNeutral
Calcium chloride is used to improve the firmness of cheese curds. It helps maintain calcium levels in milk, which can be reduced during pasteurization. This ingredient is common in cheese-making to ensure consistent texture.
Benefits
Enhances the texture and structural integrity of the cheese curds.
Processing
Processed Culinary Ingredients
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