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KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE

Common questions

Is KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE healthy?

KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all traditional cheese ingredients.

How processed is KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE?

KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE

Kroger
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This mozzarella string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all traditional cheese ingredients. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports the fermentation process and may contribute to gut health by promoting beneficial bacteria.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content and potential probiotic benefits of raw milk.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process. However, excessive salt intake can lead to health issues such as hypertension.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are essential for cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and maturation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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