Shredded Low-Moisture Part-Skim Mozzarella Cheese

Cultures help develop flavor and texture naturally, supporting digestive health and cheese quality.

This cheese is a good source of protein and calcium, and is made with minimal fat, making it a healthier dairy option.

Using pasteurized milk ensures safety and preserves nutrients, contributing to the overall quality of the cheese.

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

Microbial enzymes are used in cheese production to aid in fermentation, with no significant positive or negative impact.

This additive prevents clumping, helping maintain product consistency without affecting health significantly.

Potato starch is used to prevent caking and improve texture, with minimal health concerns.

Tapioca starch acts as an anti-caking agent, supporting product quality without negative health effects.