Natural Low-Moisture Part-Skim Mozzarella Shredded Cheese

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.

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.

Cheese cultures are used to ferment milk, aiding in the cheese-making process. They contribute to the flavor and texture of the cheese. These cultures are generally considered safe and beneficial for fermentation.

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.

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.

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.

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.

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.

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.

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.