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Mozzarella

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Common questions

Is Mozzarella healthy?

Mozzarella scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are typical ingredients for traditional cheese production.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Mozzarella

H-E-B
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by H-E-B
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are typical ingredients for traditional cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is essential for traditional cheese production, contributing to its nutritional profile.

Benefits

Contains beneficial bacteria that can support digestive health and enhance the flavor profile of the cheese.

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

Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, though it may reduce some beneficial enzymes. It is a standard ingredient in cheese making, offering a balance of nutrients.

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 →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium but lacking additional minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.

Risks

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

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are a vegetarian alternative to animal rennet, making them suitable for various dietary preferences. These enzymes are crucial for the cheese-making process, ensuring proper texture and consistency.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, suitable for vegetarian diets.

Processing

Group 3 · Processed

Processed Foods

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