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low-moisture part-skim mozzarella

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Common questions

Is low-moisture part-skim mozzarella healthy?

low-moisture part-skim mozzarella scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This low-moisture part-skim mozzarella cheese is a processed product with a relatively clean ingredient list.

How processed is low-moisture part-skim mozzarella?

low-moisture part-skim mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive low-moisture part-skim mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Low-moisture part-skim mozzarella cheese counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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low-moisture part-skim mozzarella

70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Category Cheese
Summary

This low-moisture part-skim mozzarella cheese is a processed product with a relatively clean ingredient list. It provides a good source of protein and calcium, essential for bone health, and uses standard cheese-making ingredients like cultures and enzymes. However, the presence of natamycin as a mold inhibitor introduces a level of processing that slightly detracts from its overall healthiness.

Key ingredients 3

Low-moisture part-skim mozzarella cheese
Good

This cheese is a good source of protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The use of cheese cultures and enzymes is standard in cheese production, contributing to its flavor and texture.

Benefits

Provides high-quality protein and calcium, supporting muscle function and bone health. The reduced fat content makes it a healthier option compared to full-fat cheeses.

See more about Low-moisture part-skim mozzarella cheese →
Potato starch
Neutral

Potato starch is used as an anti-caking agent to maintain the cheese's texture. It is a natural carbohydrate derived from potatoes and is minimally processed. While it does not add significant nutritional value, it helps prevent clumping in the cheese.

Benefits

Helps maintain the texture of the cheese by preventing clumping, ensuring a consistent product quality.

See more about Potato starch →
Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe in small amounts, its use as a preservative can be seen as a negative due to potential over-reliance on additives. It is a polyene antifungal compound that prevents mold growth on the surface of cheese.

Risks

Overuse of preservatives like natamycin may lead to reduced microbial diversity in the gut when consumed in large quantities.

Benefits

Effectively prevents mold growth, extending the shelf life of cheese without altering its flavor.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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