FOOD LION, MOZZARELLA CHEESE
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical ingredients for cheese. However, it includes additives like potato starch, corn starch, and natamycin to prevent caking and mold, which are common in processed cheeses. The presence of these additives and the processing level limit its score, despite the absence of harmful seed oils or artificial colors.
Key ingredients 8
Pasteurized part-skim milkGood
A primary ingredient in cheese, providing a rich source of protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Used to enhance flavor and act as a preservative in cheese. Regular table salt does not provide additional trace minerals. It is a common ingredient in cheese production.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Used to coagulate milk, forming curds in cheese production. Enzymes are a natural part of the cheesemaking process. They are essential for developing the texture of cheese.
Benefits
Essential for the coagulation process in cheese production.
Potato starchNeutral
Used as an anti-caking agent to prevent cheese from clumping. It is a natural starch derived from potatoes. Generally considered safe in small amounts.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Corn starchNeutral
Functions as an anti-caking agent in cheese products. Derived from corn, it is widely used in food processing. It is generally recognized as safe in small quantities.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Calcium sulfateNeutral
Used as a firming agent and to prevent caking in cheese. It is a naturally occurring mineral. Generally considered safe in food applications.
Benefits
Helps maintain the texture and firmness of cheese.
NatamycinBad
A natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing mold, it is an additive that some consumers prefer to avoid. Its use is regulated to ensure safety in food products.
Risks
Potential for allergic reactions in sensitive individuals, though generally considered safe in regulated amounts.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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