Joseph fams california natural skim low moisture mozzarella

75 Good
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Summary

This mozzarella cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are all clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and the use of beneficial ingredients support a high rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

Key ingredients 4

Pasteurized Part Skim Milk
Good

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.

Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the cheese-making process to develop flavor and texture. They play a crucial role in fermentation, enhancing the nutritional profile of the cheese. These cultures can also contribute to gut health.

Benefits

May support gut health by contributing beneficial bacteria to the digestive system.

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture during the cheese aging process. While essential in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for developing the texture and flavor of cheese. Typically derived from animal or microbial sources, they are a standard part of cheese production.

Benefits

Essential for cheese production, aiding in the development of texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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