Low Moisture Part Skim Mozzarella Cheese

This ingredient provides high-quality dairy protein and calcium, essential for muscle and bone health, with minimal fat content due to the skim milk process.

Cultures help develop the cheese's flavor and texture naturally, supporting digestive health and maintaining cheese quality.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Microbial enzymes are used to facilitate cheese production, aiding in milk coagulation without adding flavor or nutritional value.

Potato starch acts as a stabilizer or filler, helping maintain the cheese's texture without impacting nutritional quality.

Tapioca starch is used as a thickening agent, contributing to the cheese's consistency without affecting health benefits.

Vitamin A palmitate is added to fortify the cheese with vitamin A, supporting vision and immune function.

Powdered cellulose is used as an anti-caking agent to prevent clumping, with no significant nutritional impact.