Natural Low-Moisture Part-Skim Mozzarella Shredded Cheese
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is a processed product with a few additives like anticaking agents and calcium sulfate, which are used to maintain texture but do not add nutritional value. While it contains beneficial ingredients such as part-skim milk and cheese cultures, the presence of processed additives and its processing level limit its score. The cheese provides a good source of protein and calcium, but the additives prevent it from being rated higher.
Key ingredients 10
Low-Moisture Part-Skim Mozzarella CheeseGood
This cheese provides a good source of protein and calcium, essential for bone health. It is made from milk and contains beneficial nutrients. The low moisture content helps in extending shelf life without excessive additives.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Contains beneficial fats and vitamins like B12.
Pasteurized Part-Skim MilkGood
Pasteurized milk is a primary source of calcium and vitamin D, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while retaining nutritional benefits.
Benefits
Provides essential nutrients like calcium and vitamin D, supporting bone health and overall nutrition.
Cheese CultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps in controlling moisture and bacterial growth. While necessary in cheese production, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they are safe for consumption.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Potato StarchNeutral
Potato starch is used as a thickener and anticaking agent in cheese. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not add nutritional value.
Benefits
Helps prevent clumping and maintains texture in shredded cheese.
Corn StarchNeutral
Corn starch is used as a thickener and anticaking agent in cheese. It is a refined carbohydrate that provides no significant nutritional benefits. Its primary role is functional, aiding in texture maintenance.
Benefits
Prevents clumping and maintains texture in shredded cheese.
NatamycinNeutral
Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is considered safe and effective for preserving cheese quality. Its use is limited to surface applications, minimizing ingestion.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Anticaking BlendBad
Anticaking agents prevent clumping in shredded cheese, ensuring smooth texture. However, they are processed additives that do not provide nutritional benefits. Overuse of such additives can be a concern for those seeking minimally processed foods.
Risks
Processed additives may contribute to dietary imbalances if consumed in excess.
Benefits
Helps maintain texture and prevents clumping in shredded cheese.
Calcium SulfateBad
Calcium sulfate is used as a firming agent and anticaking agent in cheese. It is a processed additive that does not contribute to nutritional value. Concerns arise from its use as a non-nutritive additive in processed foods.
Risks
Processed additives may contribute to dietary imbalances if consumed in excess.
Benefits
Helps maintain texture and firmness in cheese.
Processing
Processed Foods
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