Low moisture mozzerella
Summary
This low moisture mozzarella is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are all clean and beneficial ingredients. The product is processed, which limits its score, but it avoids harmful additives and maintains a simple ingredient list, contributing to its favorable rating.
At a glance
Key ingredients 3
Cultured pasteurized part-skim milkGood
This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Provides high-quality protein and calcium, supporting muscle function and bone health.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the texture and taste. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Essential for flavor enhancement and preservation in cheese production.
Enzymes (Microbial)Good
Microbial enzymes are used in cheese making to coagulate milk, aiding in the formation of curds. They are a vegetarian-friendly alternative to animal rennet. These enzymes are crucial for developing the texture and flavor of the cheese.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
Processing
Processed Foods
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