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LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE

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Common questions

Is LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE healthy?

LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella string cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are simple and traditional ingredients for cheese.

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

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

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

In Scout's ingredient-by-ingredient analysis, Pasteurized part skim milk counts 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 STRING CHEESE

Food Club
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Topco Associates, Inc.
Category Cheese
Summary

This mozzarella string cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are simple and traditional ingredients for cheese. The product is processed but maintains a clean label without any artificial additives or seed oils, contributing to its favorable rating. The use of part skim milk helps reduce fat content while still providing essential nutrients like calcium and protein.

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. 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 options.

See more about Pasteurized part skim milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They consist of beneficial bacteria that aid in the development of cheese characteristics. The cultures themselves do not pose significant health risks or benefits.

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

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Salt
Neutral

Salt is used in cheese making for flavor enhancement and as a preservative. It helps control moisture and bacterial growth in cheese. 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.

Benefits

Enhances flavor and acts as a preservative in cheese production.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not have direct health impacts. The enzymes used are typically derived from microbial or animal sources.

Benefits

Essential for the cheese making process, aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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