Mozzarella chedder
Summary
This cheese product contains beneficial ingredients like part skim mozzarella and pasteurized milk, which provide protein and calcium. However, the presence of modified cornstarch indicates a higher level of processing, and the use of natamycin as a preservative suggests additional processing. While it lacks major harmful ingredients, the processing level and use of additives limit its score.
At a glance
Key ingredients 10
Part Skim MozzarellaGood
Part skim mozzarella is a source of protein and calcium with reduced fat content. It is made from milk and contains beneficial nutrients like calcium and phosphorus. The reduced fat content makes it a healthier option compared to full-fat cheeses.
Benefits
Provides protein and essential nutrients like calcium, supporting bone health and muscle function.
Pasteurized MilkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients such as calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in dairy products, contributing to their nutritional profile.
Benefits
Rich in calcium and vitamin D, supporting bone health and overall nutrition.
Cheese CultureNeutral
Cheese culture is used to ferment milk, aiding in the cheese-making process. It contributes to the flavor and texture of the cheese. As a natural component of cheese production, it has no significant health impact.
Benefits
Essential for developing the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods, providing taste enhancement. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from natural sources, they have no significant health impact.
Benefits
Crucial for the cheese-making process, aiding in curd formation.
Provo•Nello®Neutral
Provo•Nello® is a proprietary blend used in cheese production. It is designed to enhance flavor and texture. As a specialized ingredient, it has no significant health impact.
Benefits
Enhances flavor and texture in cheese products.
CheddarNeutral
Cheddar is a type of cheese known for its rich flavor and nutritional content. It provides protein and calcium but can be high in saturated fat. Moderation is key to enjoying its benefits without health risks.
Risks
High in saturated fat, which can impact heart health if consumed in excess.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
Modified CornstarchBad
Modified cornstarch is used as a thickening agent and stabilizer in processed foods. It is highly processed and offers little nutritional value. Its use in cheese can indicate a higher level of processing.
Risks
May contribute to increased blood sugar levels and lacks nutritional benefits.
Benefits
Provides texture and stability in processed foods, though with minimal nutritional value.
Potato StarchNeutral
Potato starch is used as a thickener and anti-caking agent in cheese. It is a natural ingredient derived from potatoes. While it adds texture, it does not contribute significant nutritional value.
Benefits
Helps maintain texture and prevents clumping in cheese products.
NatamycinNeutral
Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is considered safe and effective for preserving cheese quality. As a natural preservative, it has minimal health impact.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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