Natural Low-Moisture Part-Skim Mozzarella Shredded Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This shredded mozzarella cheese is moderately processed, containing beneficial ingredients like part-skim milk and mozzarella cheese, which provide protein and calcium. However, the inclusion of natamycin as a preservative and the use of starches to prevent clumping indicate a higher level of processing. While it lacks harmful seed oils or artificial additives, the processing level and use of preservatives limit its score.
Key ingredients 7
Low-moisture part-skim mozzarella cheeseGood
This cheese provides a good source of protein and calcium, essential for bone health. It is made from part-skim milk, reducing fat content while maintaining nutritional value. The low moisture content extends shelf life and enhances flavor concentration.
Risks
Contains lactose, which may cause digestive issues for those with lactose intolerance.
Benefits
Rich in protein and calcium, supporting muscle maintenance and bone health.
Part-skim milkGood
Part-skim milk is a source of essential nutrients like calcium and vitamin D. It has reduced fat content compared to whole milk, making it a healthier option for those monitoring fat intake. It supports bone health and provides a balanced nutrient profile.
Risks
May cause allergic reactions in individuals with milk allergies.
Benefits
Provides essential nutrients such as calcium and vitamin D, supporting bone health and overall nutrition.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process, helping to develop texture and flavor. Typically derived from microbial or animal sources, they are a standard component in cheese.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes, commonly used in food processing. While it serves a functional purpose, it does not contribute significant nutritional value.
Benefits
Prevents clumping of cheese shreds, maintaining product quality.
Tapioca starchNeutral
Tapioca starch is used as an anti-caking agent in shredded cheese products. It is derived from the cassava root and helps maintain the texture and quality of the cheese. While it is functional, it does not provide significant nutritional benefits.
Benefits
Helps prevent clumping of cheese shreds, ensuring product consistency.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent that extends the shelf life of dairy products. While effective, its use as a preservative raises concerns about potential overuse and resistance.
Risks
Potential for allergic reactions and concerns about antifungal resistance with excessive use.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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