Question 1

Why is Queso blanco classified as moderately processed (NOVA 3) and does it contain any additives?

Accepted Answer

The product is made from pasteurised skimmed cow’s milk, rennet and salt, which involves standard dairy processing steps such as heat treatment and coagulation; these processes place it in NOVA group 3. No additives, preservatives or flavourings are listed, so the cheese contains only its three natural ingredients.

Question 2

How do the sugar and salt levels in Queso blanco affect people with diabetes or hypertension?

Accepted Answer

With only 3.6 g of sugar per 100 g, the cheese has a minimal impact on blood glucose and is suitable for a diabetic diet, but the 0.88 g of salt per 100 g is above the average for dairy desserts and may contribute to higher sodium intake, which is a concern for those managing hypertension.

Question 3

Is the cow’s milk used in Queso blanco a problem for individuals with milk allergy or lactose intolerance?

Accepted Answer

Cow’s milk is the primary ingredient and is declared as an allergen, so the cheese is not safe for people with a milk allergy. It also contains lactose, typical of dairy products, which may cause discomfort for individuals with lactose intolerance, although the skimmed nature slightly reduces lactose content compared with whole‑milk cheeses.

Burgo de Arias • 432 g (6*72g)

Queso blanco

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