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KROGER, MOZZARELLA SLICES

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Common questions

Is KROGER, MOZZARELLA SLICES healthy?

KROGER, MOZZARELLA SLICES scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is a processed cheese made from pasteurized part-skim milk, cheese culture, salt, enzymes, and calcium chloride.

How processed is KROGER, MOZZARELLA SLICES?

KROGER, MOZZARELLA SLICES is NOVA Group 3: Processed Foods.

Which ingredients drive KROGER, MOZZARELLA SLICES' 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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KROGER, MOZZARELLA SLICES

Kroger
75 Good

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 product is a processed cheese made from pasteurized part-skim milk, cheese culture, salt, enzymes, and calcium chloride. The ingredient list is clean and free from harmful additives, which is favorable for a processed cheese. However, due to its processing level, the score is capped, despite the absence of artificial ingredients or seed oils.

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. Lower fat content compared to whole milk options.

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 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 lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. These enzymes are typically derived from animal or microbial sources and are essential for cheese production.

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, enhancing the cheese texture. While it plays a functional role in cheese production, it does not provide direct nutritional benefits.

Benefits

Improves curd formation and firmness, enhancing the texture of cheese.

See more about Calcium chloride →

Processing

Group 3 · Processed

Processed Foods

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