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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

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Common questions

Is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE healthy?

LOW-MOISTURE PART-SKIM MOZZARELLA 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 cheese is made from pasteurized part-skim milk, cheese culture, salt, enzymes, and calcium chloride, which are typical ingredients for traditional cheese.

How processed is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE?

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

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

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

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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Kroger
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, enzymes, and calcium chloride, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is strong, with high protein content and moderate fat, making it a healthier choice within its category.

Key ingredients 5

Pasteurized part-skim milk
Good

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 value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of the cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. Enzymes are functional ingredients without direct nutritional impact.

Benefits

Essential for the coagulation process in cheese-making, contributing to texture and flavor.

See more about Enzymes →
Calcium chloride
Neutral

Calcium chloride is used in cheese-making to improve curd formation and firmness. It helps restore calcium balance in pasteurized milk. While it aids in the cheese-making process, it does not provide significant nutritional benefits.

Benefits

Improves curd formation and texture in cheese-making.

See more about Calcium chloride →

Processing

Group 3 · Processed

Processed Foods

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