Low Moisture Part Skim 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 pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all clean and simple ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional benefits, and the cheese culture contributes to flavor and texture. Despite being processed, the absence of harmful additives or seed oils supports a high score within the processing level cap.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower in fat compared to whole milk, making it a healthier option for those monitoring fat intake.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. The use of natural cultures supports digestive health.
Benefits
Promotes the development of probiotics, which can support gut health. Enhances the flavor and texture of the cheese naturally.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Acts as a natural preservative and flavor enhancer in cheese production.
Enzymes (vegetable)Neutral
Vegetable enzymes are used to coagulate milk, forming curds in cheese production. They are an alternative to animal rennet, making the cheese suitable for vegetarians. The use of vegetable enzymes does not significantly alter the nutritional profile of the cheese.
Benefits
Suitable for vegetarians and aids in the cheese-making process without altering nutritional value.
Processing
Processed Foods
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