The Ministry of Economy and the Federal Attorney's Office of Consumer (Profeco) banned the sale of certain cheese brands, after verifying that they do not comply with the provisions of the Official Mexican Standards, so the immediate prohibition of their commercialization was ordered. But what compounds did they find in these products? Here we explain.
Among the non-compliances detected by the agency that led to banning the sale of certain cheeses, are:
- Addition of vegetable fat to substitute milk
- Failure to report the percentage of caseinates used.
The Official Mexican Standard establishes a series of conditions that products must meet to be considered cheese. | Photo: Internet.
What is vegetable fat?
Vegetable fats are a type of nutrient obtained from plant species such as soy, sunflower, or coconut, some of which can be considered healthy fats, according to the National Library of Medicine of the United States (NIH).
Official Mexican Standard PROY-NOM-223-SCFI/SAGARPA-2017 indicates that “the commercial designation of Cheese is reserved for products made with milk and products obtained from milk, which do not contain fat or proteins from other sources,” so it is not allowed to use any other type of fat, such as vegetable fat, in its production.
“In the manufacture of cheeses, the following products cannot be used: fatty substances not native to the milk used […)”
Official Mexican Standard
What are caseinates?
Caseinates found in the cheese brands analyzed by the authorities are a type of protein that comes from the main milk protein called casein, which are frequently used as a preservative, to improve products with amino acids and to improve the overall nutritional value of a product, states Lácteos Latam, a site specializing in the dairy industry in Latin America.
It is commonly found in powder form and is water soluble, has a high nutritional value and contains essential amino acids, carbohydrates, calcium and phosphorus.
However, caseinate products may have hidden forms of monosodium glutamate which is harmful to health.
The Mexican regulations for cheeses indicate that the use of caseinates is permitted as long as “the content in percentage used is indicated, which cannot exceed a maximum of 2% of the final product, and that it is specified on the main display surface of the label.
What must cheese contain according to the NOM?
Official Mexican Standard PROY-NOM-223-SCFI/SAGARPA-2017 also indicates certain characteristics for a cheese to be considered as such:
Made with milk, indicating the animal of its origin
No fat or protein from other sources
Cultures of harmless bacteria and microorganisms
Harmless and suitable enzymes
Sodium chloride
Calcium chloride
Drinking water
