Ciliegine Mozzarella Cheese
Near you
Trader Joe's is carried at Trader Joe stores. Find one within 25 miles.
Summary
This mozzarella cheese is made from high-quality ingredients such as pasteurized milk, salt, and natural acids, which contribute to its nutritional value. The product is processed but maintains a clean ingredient list without any artificial additives or harmful substances. Its processing level limits the score, but the absence of problematic ingredients allows it to achieve a high rating within its category.
At a glance
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps in controlling the fermentation process and enhancing the taste. While necessary in small amounts, excessive consumption can lead to health issues like hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk. It is a natural acidifier that helps in the cheese formation process. While it has no significant nutritional benefits, it is a traditional ingredient in cheese production.
Benefits
Aids in the cheese-making process by curdling milk.
Citric acidNeutral
Citric acid is used in cheese making to adjust acidity and aid in curd formation. It is a naturally occurring acid found in citrus fruits. While it is generally recognized as safe, it provides no significant nutritional benefits.
Benefits
Helps in adjusting acidity and curd formation in cheese making.
Lactic acidNeutral
Lactic acid is used in cheese making to develop flavor and texture. It is produced by the fermentation of lactose by lactic acid bacteria. While it contributes to the cheese's taste, it does not offer significant nutritional benefits.
Benefits
Contributes to flavor and texture development in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk and develop flavor. They are essential for the cheese-making process, helping to form curds and develop the cheese's characteristic taste. While crucial for production, they do not provide direct nutritional benefits.
Benefits
Essential for coagulating milk and developing cheese flavor.
Processing
Processed Foods
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