At a glance
Summary
This mozzarella string cheese is made from low moisture part skim mozzarella cheese, pasteurized part skim milk, cheese cultures, salt, and enzymes, which are all relatively clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheese-making components. Its processing level limits the score, but the absence of artificial additives and the use of beneficial ingredients like milk and cheese cultures contribute positively to its rating.
Key ingredients 5
Low Moisture Part Skim Mozzarella CheeseGood
This cheese is a good source of protein and calcium, essential for bone health. It is made with minimal processing, retaining most of its natural nutrients. The low moisture content helps in extending shelf life without the need for preservatives.
Benefits
Provides a good amount of protein and calcium, supporting muscle and bone health.
Pasteurized Part Skim MilkGood
Pasteurized milk is a primary source of calcium and vitamin D, important for bone health. The pasteurization process ensures the elimination of harmful bacteria while preserving nutritional value. Using part skim milk reduces fat content, making it a healthier option.
Benefits
Rich in calcium and vitamin D, supporting bone health and reducing fat intake.
Cheese CulturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They are naturally occurring bacteria that help in the cheese-making process. These cultures are generally considered safe and beneficial for gut health.
Benefits
Contributes to the development of flavor and texture in cheese, and may support gut health.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese-making, helping to control moisture and inhibit bacterial growth. While necessary in small amounts, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and are typically derived from natural sources. These enzymes are safe and do not pose health risks.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play