Low Moisture, Part-Skim Mozzarella Cheese
Summary
This mozzarella cheese is made from high-quality ingredients such as pasteurized part-skim milk, cheese culture, salt, and enzymes, which contribute to its nutritional value and safety. The product is processed but maintains a clean label with no artificial additives or harmful substances, allowing it to retain a favorable score within its category. The use of part-skim milk helps reduce fat content while preserving essential nutrients like calcium and protein.
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. The use of cheese culture is a traditional method that enhances the quality of the final product.
Benefits
Promotes the development of probiotics, which can support gut health. Enhances the flavor and texture of cheese, making it more palatable and enjoyable.
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 for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Acts as a natural preservative and enhances the flavor profile of cheese. Essential for controlling microbial activity during cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Essential for the cheese-making process, contributing to the texture and structure of the final product. Helps in the efficient conversion of milk into cheese.
Processing
Processed Foods
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