Fresh Mozzarella
Summary
Fresh Mozzarella is made from pasteurized milk, vinegar, enzymes, and salt, which are simple and clean ingredients. The product is processed, but it avoids harmful additives and maintains a high nutritional value with a good balance of protein and fat. Its processing level limits the score, but the absence of artificial additives and seed oils supports a higher rating within its category.
At a glance
Key ingredients 4
Pasteurized MilkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient with minimal processing. It does not significantly impact the nutritional profile of the cheese.
See more about Vinegar →EnzymesNeutral
Enzymes are essential in cheese production for curdling milk and developing flavor. They are naturally occurring and used in small amounts. The use of enzymes is standard in cheese making and does not pose health concerns.
See more about Enzymes →SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common culinary ingredient with minimal processing. While it enhances taste, excessive consumption can contribute to high sodium intake.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular risks.
Benefits
Enhances flavor and acts as a preservative in cheese.
Processing
Processed Foods
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