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Natural Cheese Low-Moisture Part-Skim Mozzarella

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

Common questions

Is Natural Cheese Low-Moisture Part-Skim Mozzarella healthy?

Natural 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 mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are simple and traditional ingredients for cheese.

How processed is Natural Cheese Low-Moisture Part-Skim Mozzarella?

Natural Cheese Low-Moisture Part-Skim Mozzarella is NOVA Group 3: Processed Foods.

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Natural Cheese Low-Moisture Part-Skim Mozzarella

H-E-B
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

This mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, making it a relatively clean product. The processing level limits its score, but the straightforward ingredient list supports a higher rating within its category.

Key ingredients 3

Cultured pasteurized part-skim milk
Neutral

This ingredient is a primary component of mozzarella cheese, providing protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content compared to whole milk, but lacks the richness of full-fat dairy.

Benefits

Provides essential nutrients such as protein and calcium, which are important for bone health.

See more about Cultured pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the growth of bacteria and enhances the taste of the cheese. However, it is refined and lacks the trace minerals found in unrefined salts.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Acts as a preservative and enhances flavor in cheese products.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese production to aid in coagulation. They are a vegetarian alternative to animal rennet and are essential for cheese texture. These enzymes are generally considered safe and effective for cheese making.

Benefits

Facilitates the cheese-making process and is suitable for vegetarian diets.

Processing

Group 3 · Processed

Processed Foods

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