MOZZARELLA Natural Cheese, Low-Moisture Part-Skim Mozzarella Cheese

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from cultured pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The cheese is minimally processed, preserving its natural nutrients.

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary in moderation, excessive salt intake can lead to health issues.

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese, contributing to texture and flavor development. Typically derived from microbial or animal sources, they are a standard part of cheese-making.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes, commonly used in food processing. While it serves a functional purpose, it does not add nutritional value.

Tapioca starch is used as an anti-caking agent in shredded cheese products. It is derived from the cassava root and helps maintain the texture of the cheese. While it is effective in its role, it does not contribute nutritional benefits.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative raises concerns about potential impacts on gut microbiota. It is generally recognized as safe but should be consumed in moderation.