At a glance
Summary
Fresh mozzarella is made from simple ingredients like cultured pasteurized milk, salt, and enzymes, which are typical for traditional cheese-making. Despite being processed, it lacks harmful additives and maintains a clean label, allowing it to score well within its category. The use of basic, recognizable ingredients contributes to its favorable rating, although the processing level imposes a cap on the score.
Key ingredients 6
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese production, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides essential proteins and fats necessary for a balanced diet. Pasteurization ensures safety by eliminating harmful bacteria.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It is a common ingredient that helps control moisture and texture. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive consumption of salt can lead to hypertension and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Lactic acidNeutral
Lactic acid is used in cheese making to aid in the fermentation process. It helps develop the cheese's flavor and texture. It is generally recognized as safe and has no significant health concerns.
Benefits
Aids in the fermentation process, contributing to the development of flavor and texture in cheese.
EnzymesNeutral
Enzymes are crucial in cheese making, helping to coagulate milk and develop flavor. They are typically derived from animal or microbial sources. Enzymes are essential for the cheese-making process and have no significant health concerns.
Benefits
Essential for coagulating milk and developing flavor in cheese.
Pasteurized milkNeutral
Pasteurized milk is used as a base ingredient in cheese, providing proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria. It lacks the probiotic benefits of raw milk but is widely used for safety reasons.
Benefits
Provides essential proteins and fats necessary for a balanced diet. Pasteurization ensures safety by eliminating harmful bacteria.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk. It is a natural acid that helps in the cheese-making process. Vinegar is generally recognized as safe and has no significant health concerns.
Benefits
Aids in curdling milk, an essential step in cheese making.
Processing
Processed Foods
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