WHOLE MILK MOZZARELLA SHREDDED CHEESE

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, an essential mineral. However, excessive sodium intake can lead to health issues such as hypertension.

Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources and are essential for cheese texture. The use of enzymes is standard in cheese making and poses no significant health risks.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes and is generally considered safe. While it does not add nutritional value, it helps maintain product quality.

Corn starch is used similarly to potato starch as an anti-caking agent in shredded cheese. It is a refined carbohydrate that helps keep the cheese shreds separate. While it does not provide nutritional benefits, it is effective in maintaining texture.

Calcium sulfate is used as a firming agent and to prevent caking in cheese products. It is a naturally occurring mineral that is generally recognized as safe. While it does not contribute significant nutritional benefits, it helps maintain product consistency.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing mold growth, it is an additive that some consumers prefer to avoid. Its use is regulated and considered safe in small amounts, but it does not contribute nutritional benefits.