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STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA healthy?

STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, with natamycin as a natural mold inhibitor.

How processed is STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA?

STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA is NOVA Group 3: Processed Foods.

Which ingredients drive STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Part-Skim Milk, Cheese Culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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STRING CHEESE LOW-MOISTURE PART-SKIM MOZZARELLA

H-E-B
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by H-E-B
Category Cheese
Summary

This string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, with natamycin as a natural mold inhibitor. The ingredient list is clean and free from artificial additives, dyes, or seed oils, which is favorable for health. However, as a processed cheese product, it is subject to a processing level cap, limiting its maximum score despite the clean label.

Key ingredients 5

Pasteurized Part-Skim Milk
Good

This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized Part-Skim Milk →
Cheese Culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese Culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for transforming milk into cheese. Typically derived from animal or microbial sources, they are safe for consumption.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Natamycin
Neutral

Natamycin is a natural mold inhibitor used to prevent spoilage in cheese. It is considered safe and effective for this purpose. As a natural preservative, it helps extend the shelf life of cheese products.

Benefits

Prevents mold growth, extending the shelf life of cheese products.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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