Mild Queso

Cultured pasteurized milk is a primary source of protein and calcium. The culturing process enhances digestibility and adds beneficial probiotics. It is a high-quality dairy ingredient with minimal processing.

Skim milk is a low-fat dairy option that provides protein and calcium. It is minimally processed and retains essential nutrients. This ingredient supports bone health without added fats.

Water is used as a solvent and to adjust the consistency of the product. It is a neutral ingredient with no nutritional impact. Its presence is essential for texture but does not contribute to nutritional value.

Cream adds richness and flavor, providing a source of fat-soluble vitamins. It is a minimally processed dairy product. Cream enhances the texture and palatability of the queso.

Sodium citrate is used as an emulsifier and acidity regulator in cheese products. It helps maintain a smooth texture and prevents separation. This additive is generally recognized as safe in food applications.

Salt is used for flavor enhancement and preservation. It is a common culinary ingredient with no additional processing. While essential for taste, it contributes to the overall sodium content of the product.

Enzymes are used to aid in the cheese-making process, helping to develop texture and flavor. They are natural catalysts that are essential for cheese production. Enzymes are typically derived from microbial or animal sources.

Tomatoes add natural flavor and color, providing vitamins and antioxidants. They are minimally processed and contribute to the nutritional profile of the product. Tomatoes are a source of lycopene, which has health-promoting properties.

Onions add flavor and contain beneficial compounds such as quercetin. They are a whole food ingredient with minimal processing. Onions contribute to the antioxidant content of the product.

Serrano peppers add spice and contain capsaicin, which has metabolic benefits. They are a natural ingredient with minimal processing. Peppers contribute to the flavor profile and nutritional value of the queso.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is heavily processed and often refined using chemical solvents. The high omega-6 content is a concern for balanced fatty acid intake.

Kosher salt is used for seasoning and has a coarser texture than regular table salt. It is a refined salt with no additional processing. While it enhances flavor, it contributes to the sodium content of the product.