LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional benefits. Despite being processed, the absence of harmful additives or seed oils supports a higher score 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 benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk, making it a healthier option for those monitoring fat intake.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and texture. May contribute to gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, ensuring the safety and longevity of the cheese.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese making.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation, contributing to texture and flavor development.
Processing
Processed Foods
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