KROGER, LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE
Summary
This mozzarella string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and seed oils supports a high rating within its category.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk options.
Cheese cultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. The cultures are essential for transforming milk into cheese but do not provide direct nutritional benefits.
Benefits
Facilitates the fermentation process, contributing to the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during cheese aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Enzymes are naturally occurring and are essential for transforming milk into cheese.
Benefits
Essential for the cheese-making process, contributing to the development of texture and flavor.
Processing
Processed Foods
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