Low Moisture Part Skim Mozzarella Cheese
Trader Joe'sAnalysis updated August 2026 · How Scout scores
Near you
Trader Joe's is carried at Trader Joe stores. Find one within 25 miles.
At a glance
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed, but it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. Its processing level limits the maximum score, but the simplicity and quality of its ingredients support a high rating.
Key ingredients 4
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture, and may provide probiotic benefits depending on the strains used.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. Part-skim milk is lower in fat compared to whole milk, which can be beneficial for those monitoring fat intake.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the fermentation process. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the safety and shelf-life of the cheese.
Enzymes (vegetable)Neutral
Vegetable enzymes are used in cheese making to coagulate milk, forming curds. 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
Allows for the production of vegetarian-friendly cheese without compromising on texture or flavor.
Processing
Processed Foods
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