At a glance
Summary
This mozzarella 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 product provides a good source of protein and calcium, essential for bone health, while maintaining a moderate fat content. Despite its processed nature, the absence of harmful additives or seed oils allows it to score well within its category, though it is capped due to its processing level.
Key ingredients 5
Pasteurized Part Skim Mozzarella MilkGood
This ingredient provides a good source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Part skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Lower fat content makes it a healthier option compared to full-fat cheese.
Cheese CulturesNeutral
Cheese cultures are essential for the fermentation process, contributing to flavor and texture. They are naturally occurring bacteria used in cheese production. These cultures are generally considered safe and beneficial for gut health.
Benefits
May support gut health by contributing beneficial bacteria during fermentation.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing necessary taste. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in coagulation and flavor development. They are typically derived from animal or microbial sources. These enzymes are crucial for transforming milk into cheese.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
Vitamin A PalmitateNeutral
Vitamin A Palmitate is added to fortify the cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in food fortification. While beneficial, excessive intake can lead to toxicity.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from normal consumption of fortified foods.
Benefits
Supports vision and immune function by providing an essential nutrient.
Processing
Processed Foods
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