Low-Moisture Part-Skim Mozzarella

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from milk, which provides a rich profile of essential amino acids. The low moisture content extends shelf life and reduces spoilage.

Cultured milk is used to produce cheese, providing beneficial bacteria for fermentation. Pasteurization ensures safety by eliminating harmful pathogens. The part-skim nature reduces fat content, making it a lighter option.

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making, contributing to the taste and texture. Excessive consumption can lead to health issues like hypertension.

Enzymes are crucial in the cheese-making process, aiding in milk coagulation. They help develop the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are essential for cheese production.

Anticaking agents prevent clumping in shredded cheese, ensuring smooth texture. They are commonly used in processed cheese products. Typically composed of starches, they have minimal nutritional impact.

Potato starch is used as a thickener and anticaking agent in cheese. It is a natural carbohydrate derived from potatoes. It helps maintain the texture of shredded cheese without significant nutritional impact.

Tapioca starch is used as a thickener and anticaking agent in cheese. Derived from cassava root, it is a natural carbohydrate. It helps maintain the texture of shredded cheese without significant nutritional impact.

Natamycin is a preservative used to prevent mold growth on cheese. It is a natural antifungal agent but is still considered an additive. While generally recognized as safe, its use indicates processing.