Natural Low-Moisture Part-Skim Mozzarella Shredded Cheese

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from milk that has been partially skimmed to reduce fat content, making it a healthier option. The low moisture content extends shelf life and enhances flavor concentration.

Cultured milk is used to produce cheese with beneficial probiotics that can aid digestion. Pasteurization ensures safety by eliminating harmful bacteria. The part-skim process reduces fat content while maintaining nutritional value.

Salt is used as a preservative and flavor enhancer in cheese production. It helps control the growth of bacteria and contributes to the cheese's taste. While necessary in small amounts, excessive consumption can lead to health issues.

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, but they are generally safe and necessary for cheese production.

Anticaking agents like potato and tapioca starch are added to prevent clumping in shredded cheese. While they are generally recognized as safe, they are processed additives that do not provide nutritional benefits. Their presence indicates a higher level of processing in the product.

Potato starch is used as an anticaking agent to prevent clumping in shredded cheese. It is a processed ingredient that does not add nutritional value. While it is safe for consumption, it indicates a higher level of processing.

Tapioca starch is used as an anticaking agent in shredded cheese to prevent clumping. It is a processed ingredient with no significant nutritional benefits. Its use is common in processed foods to improve texture and shelf stability.