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Low moisture mozzerella

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

Common questions

Is Low moisture mozzerella healthy?

Low moisture mozzerella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This low moisture mozzarella is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are typical ingredients for traditional cheese.

How processed is Low moisture mozzerella?

Low moisture mozzerella is NOVA Group 3: Processed Foods.

Which ingredients drive Low moisture mozzerella's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized part-skim milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Low moisture mozzerella

H-E-B
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by H-E-B
Category Cheese
Summary

This low moisture mozzarella is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are typical ingredients for traditional cheese. The use of part-skim milk helps reduce fat content while maintaining nutritional value. Despite being processed, the product has a clean ingredient list without any harmful additives, allowing it to score well within its category.

Key ingredients 3

Cultured pasteurized part-skim milk
Good

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

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk cheese options.

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

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture in the cheese-making process. While necessary, 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, extending the shelf life of the cheese.

See more about Salt →
Enzymes (Microbial)
Neutral

Microbial enzymes are used to coagulate milk, essential in cheese production. They are a vegetarian alternative to animal rennet. These enzymes are generally recognized as safe and effective.

Benefits

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

Processing

Group 3 · Processed

Processed Foods

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