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LOW MOISTURE PART SKIM MOZZARELLA CHEESE

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 cultures, salt, and enzymes, which are traditional ingredients in cheesemaking.

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, Cheese cultures 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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LOW MOISTURE PART SKIM MOZZARELLA CHEESE

Big Y
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Big Y Foods, Inc.
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients in cheesemaking. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its simple ingredient list and traditional preparation methods contribute positively to its rating, despite the processing level cap.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, contributing to flavor and texture. These cultures can enhance gut health by promoting beneficial bacteria in the digestive system. They are a natural part of traditional cheesemaking.

Benefits

May support digestive health by promoting a healthy gut microbiome and enhancing the flavor profile of the cheese.

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

Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese, offering a balance of nutrients.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in the cheese-making process. While necessary in moderation, 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, contributing to the cheese's texture and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process and can be derived from animal or microbial sources. Enzymes do not pose significant health risks when used in cheese.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk and development of cheese texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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