Mozzarella Natural Cheese
Summary
This mozzarella cheese is made from cultured pasteurized milk, which provides essential nutrients like calcium and protein. However, it includes natamycin, a mold inhibitor that raises concerns about potential impacts on gut health. The product is processed, which limits its score despite having a relatively clean ingredient list.
At a glance
Key ingredients 6
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component of cheese.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control moisture and texture in the cheese. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in milk coagulation and flavor development. They are typically derived from animal or microbial sources. Their role is essential for cheese texture and taste.
Benefits
Facilitates the cheese-making process and contributes to the development of flavor and texture.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. Its use is common in shredded cheese products.
Benefits
Helps maintain the texture and usability of shredded cheese.
Tapioca starchNeutral
Tapioca starch serves as an anti-caking agent in cheese products, similar to potato starch. It is derived from the cassava root and is used to keep cheese shreds separate. Its application is widespread in processed cheese products.
Benefits
Prevents clumping in shredded cheese, maintaining product quality.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is an antifungal compound that prevents mold growth on the surface of cheese. While effective, its use raises concerns about potential impacts on gut microbiota.
Risks
May affect gut microbiota balance if consumed in large quantities over time.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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