Natural Cheese Mozzarella Fat Free
Analysis updated June 2026 · How Scout scores
At a glance
Summary
This fat-free mozzarella cheese is primarily made from pasteurized part skim milk, providing a good source of protein and calcium. However, it includes natamycin as a mold inhibitor, which may be a concern for those seeking minimally processed foods. The presence of an anticaking blend and the processing level limit its score, despite the overall clean ingredient list.
Key ingredients 10
Pasteurized Part Skim MilkGood
Part skim milk is a good source of calcium and protein, and is minimally processed compared to other dairy options.
See more about Pasteurized Part Skim Milk →Cheese CultureGood
Cultures help develop flavor and texture in cheese, supporting digestion and gut health.
See more about Cheese Culture →Fat Free Mozzarella CheeseNeutral
This ingredient provides a source of protein and calcium, though it is highly processed and contains additives.
SaltNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Salt →Enzymes [microbial]Neutral
Microbial enzymes are used to facilitate cheese production, with minimal impact on health when consumed in typical amounts.
Vitamin A PalmitateNeutral
Vitamin A is added to fortify the cheese, supporting vision and immune function.
See more about Vitamin A Palmitate →Potato StarchNeutral
Part of Anticaking Blend. This blend prevents clumping, ensuring product quality, with minimal health impact.
See more about Potato Starch →Corn StarchNeutral
Part of Anticaking Blend. This blend prevents clumping, ensuring product quality, with minimal health impact.
See more about Corn Starch →Calcium SulfateNeutral
Part of Anticaking Blend. This blend prevents clumping, ensuring product quality, with minimal health impact.
See more about Calcium Sulfate →E235Bad
E235 is an additive that consumers generally prefer to avoid due to concerns about synthetic processing and potential health effects.
Processing
Processed Foods
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