light string cheese 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 light string cheese is made from pasteurized part-skim milk, cheese cultures, salt, enzymes, and vitamin A palmitate, which are relatively clean ingredients for a processed cheese product. The low moisture and part-skim nature contribute to a lower fat content, making it a healthier option compared to more heavily processed cheese products. However, as a processed food, it is subject to a processing score cap, which limits its maximum potential score.
Key ingredients 5
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.
Benefits
Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The quality of cheese cultures can vary, impacting the final product's taste.
Benefits
Essential for the fermentation process, contributing to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of cheese.
EnzymesNeutral
Enzymes are crucial in the cheesemaking process, helping to coagulate milk and develop cheese texture. They are naturally occurring and do not pose significant health risks. The type of enzyme used can affect the cheese's characteristics.
Benefits
Facilitates the coagulation of milk, essential for cheese production.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify cheese with vitamin A, an essential nutrient for vision and immune function. It is a synthetic form of vitamin A, commonly used in food fortification. While beneficial in small amounts, excessive intake can lead to toxicity.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from typical cheese consumption.
Benefits
Provides vitamin A, supporting vision and immune health.
Processing
Processed Foods
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