FOOD LION, NATURAL SHREDDED CHEESE, MOZZARELLA

This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional benefits.

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture. They are essential for the cheese-making process but do not provide significant nutritional benefits. The cultures used are generally safe and contribute to the characteristic taste of cheese.

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese-making but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process but do not have direct nutritional benefits. The enzymes used are typically safe and derived from microbial or animal sources.

Potato starch is added to shredded cheese to prevent clumping. It is a common anti-caking agent and does not significantly impact the nutritional profile of the product. While generally safe, it adds minimal nutritional value.

Corn starch is used as an anti-caking agent in shredded cheese. It helps maintain the texture and flow of the product. While it does not provide nutritional benefits, it is generally considered safe in small amounts.

Calcium sulfate is used as a firming agent and to prevent caking in cheese. It is generally recognized as safe and does not significantly alter the nutritional profile. It provides a source of calcium, though not in significant amounts.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While effective in preventing spoilage, it is an additive that some consumers may prefer to avoid. It is generally considered safe but may cause allergic reactions in sensitive individuals.