String Cheese Low-Moisture Part-Skim Mozzarella Cheese
Summary
This string cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like protein and calcium. 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 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. Using part-skim milk reduces fat content while maintaining nutritional value.
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, contributing to the flavor and texture of cheese. They consist of beneficial bacteria that help in the cheese-making process. The specific strains used can vary, affecting the final product's characteristics.
Benefits
Contribute to the development of flavor and texture in cheese. May provide probiotic benefits depending on the strains used.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture during the aging process. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a natural preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for developing the texture and flavor of cheese. The type of enzyme used can vary, including animal or microbial sources.
Benefits
Essential for the cheese-making process, contributing to the texture and flavor of the final product.
Processing
Processed Foods
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