Shredded Low-Moisture Part-Skim Mozzarella Cheese

This is the primary ingredient in mozzarella cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional benefits.

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process and contribute to the final product's characteristics. These cultures are generally considered safe and beneficial for gut health.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and microbial growth during cheese aging. While necessary in cheese production, excessive salt intake can lead to health issues.

Microbial enzymes are used as a rennet substitute in cheese production, aiding in milk coagulation. They are derived from microbial sources, making them suitable for vegetarian cheese. These enzymes are effective and widely used in the cheese industry.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.

Tapioca starch is another anti-caking agent used to keep cheese shreds separate. It is derived from the cassava root and is commonly used in food processing. Like potato starch, it serves a functional role without adding nutritional benefits.

Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is a natural antifungal agent but its use in food can be controversial due to potential overuse and resistance concerns. While effective in preventing spoilage, it may not be necessary in all cheese products.