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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Common questions

Is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE healthy?

LOW-MOISTURE PART-SKIM MOZZARELLA 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 cheese is made from pasteurized part-skim milk, cheese cultures, 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.

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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Food Club
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

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

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it contains no harmful additives or seed oils, and the ingredient list is clean and straightforward. The processing level limits its score, but the absence of artificial additives and the use of basic cheese-making ingredients support a high rating within its category.

Key ingredients 4

Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The specific strains used can vary, impacting the final product's characteristics.

Benefits

Essential for the fermentation process, contributing to the development of cheese flavor and texture.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and inhibits the growth of undesirable bacteria. While necessary in cheesemaking, excessive salt intake can be a health concern.

Risks

Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its overall taste and shelf life.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheesemaking process but do not contribute direct nutritional benefits. The type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Facilitates the coagulation process in cheesemaking, essential for forming the cheese structure.

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Processing

Group 3 · Processed

Processed Foods

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