Fresh mozzarella
Summary
Fresh mozzarella is made from pasteurized milk, vinegar, and enzymes, which are clean and simple ingredients. The product is processed, but it lacks harmful additives or preservatives, maintaining a relatively high score for its category. The short ingredient list and absence of artificial substances contribute positively to its rating, although the processing level imposes a cap on the score.
At a glance
Key ingredients 3
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria, making it safe for consumption. It serves as a base for cheese production, contributing to the texture and flavor of mozzarella.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
VinegarNeutral
Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing involved. Its role is primarily functional, with no significant nutritional impact.
See more about Vinegar →EnzymesNeutral
Enzymes are crucial in cheese production, facilitating the coagulation of milk. They are typically derived from natural sources and are minimally processed. Their primary function is to aid in the cheese-making process without contributing to the nutritional profile.
See more about Enzymes →Processing
Processed Foods
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