Joseph fams california natural skim low moisture mozzarella
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese. The product is processed, but it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, despite the processing level cap.
Key ingredients 4
Pasteurized Part Skim MilkGood
Pasteurized part skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower in fat compared to whole milk, making it a healthier option for those monitoring fat intake.
Cheese CulturesNeutral
Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They consist of beneficial bacteria that help in the development of cheese. The specific strains used can vary, affecting the final product's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese. May provide probiotic benefits depending on the strains used.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its safety and shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and can be derived from animal, microbial, or plant sources. The type of enzyme used can influence the texture and flavor of the cheese.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk and development of cheese texture.
Processing
Processed Foods
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