Queso Anejo, aged Mexican cheese
See how Queso Anejo, aged Mexican cheese affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Queso Anejo, aged Mexican cheese is made up of 38.1% water, 30% fat, 4.6% sugars, and 0% alcohol.
Water | 38.1% |
Fat | 30% |
Sugars | 4.63% |
Lactose | 4.63% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
61.9%
MSNF
31.9%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
37.1%
Similar to 37.1 g of sucrose dissolved in 100g of water
Sweetness
Queso Anejo, aged Mexican cheese is 0.74% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.74%
Nutrition
Queso Anejo, aged Mexican cheese has 373 kcal per 100g.
| Calories | 373 kcal |
| Total fat | 30 g |
| Saturated fat | 19 g |
| Trans fat | 0 g |
| Carbohydrates | 4.6 g |
| Sugars | 4.6 g |
| Fiber | 0 g |
| Protein | 21.4 g |