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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 cultured pasteurized reduced fat milk, salt, and enzymes, which are traditional ingredients for 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, Cultured pasteurized reduced fat milk 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

Lucerne Dairy Farms
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Albertsons
Category Cheese
Summary

This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are traditional ingredients for cheese. The product is processed but maintains a clean ingredient list without any harmful additives or artificial substances. Its reduced fat content offers a healthier option compared to full-fat versions, contributing to its favorable rating within the processed cheese category.

Key ingredients 3

Cultured pasteurized reduced fat milk
Good

This ingredient is a primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Reduced fat content makes it a healthier option compared to full-fat versions.

Benefits

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

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from microbial or animal sources and are essential for texture development. The use of enzymes is standard in cheese production.

Benefits

Facilitates the cheese-making process, contributing to the texture and flavor of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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