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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

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Common questions

Is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE healthy?

LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE?

LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Food Club
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Topco Associates, LLC
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable rating. Its processing level limits the score, but the simplicity and quality of the ingredients support a high score within its category.

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. Part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in cheese production. While essential for taste, excessive salt intake can lead to health issues.

Risks

Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help convert milk into curds and whey, essential steps in cheese production. Enzymes are natural and necessary for cheese formation but do not provide direct nutritional benefits.

Benefits

Essential for the coagulation process in cheese-making, contributing to the final texture and structure of cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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