At a glance
Summary
This low-moisture mozzarella cheese is a source of high-quality protein and calcium, made from cultured pasteurized whole milk. However, it is classified as ultra-processed due to the inclusion of additives like anticaking agents and natamycin, which are used to enhance shelf life and prevent mold. While the cheese itself is nutritious, the processing level and presence of additives limit its overall health score.
Key ingredients 6
Cultured Pasteurized Whole MilkGood
Provides high-quality dairy protein, fats, and calcium, supporting bone health and sustained energy.
NatamycinGood
Natural antifungal agent used safely in low amounts to prevent mold growth on cheese surfaces.
See more about Natamycin →SaltNeutral
Standard culinary salt used for flavor enhancement and traditional preservation.
See more about Salt →EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Enzymes →Potato StarchNeutral
Plant-derived starch used as an anti-caking agent to prevent shredded cheese pieces from sticking together.
See more about Potato Starch →Powdered CelluloseNeutral
Purified plant fiber used commonly as an anti-caking agent in shredded cheeses.
See more about Powdered Cellulose →Processing
Ultra-Processed Foods
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