At a glance
Summary
This mozzarella cheese is a processed product that includes an anticaking blend with starches and a mold inhibitor, which are common in pre-shredded cheeses to maintain texture and shelf life. While it contains beneficial ingredients like pasteurized part-skim milk, the presence of additives and its processing level limit its score. The use of natamycin as a preservative, although natural, contributes to a perception of reduced freshness.
Key ingredients 8
Pasteurized part-skim milkGood
A primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Cheese culture →SaltNeutral
Commonly used in cheese for flavor and preservation. Regular table salt does not provide additional trace minerals. Excessive consumption can contribute to high blood pressure.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used to coagulate milk, forming cheese curds. Microbial enzymes are a vegetarian-friendly option. They are essential for cheese production but do not have direct health impacts.
Benefits
Facilitates the cheesemaking process by aiding in milk coagulation.
Potato starchNeutral
Used as an anticaking agent to prevent clumping in shredded cheese. It is a natural carbohydrate with minimal processing. Does not significantly impact health when consumed in small amounts.
Benefits
Helps maintain the texture and quality of shredded cheese.
Corn starchNeutral
Acts as an anticaking agent in cheese products. Derived from corn, it is a common food additive. Minimal impact on health when used in small quantities.
Benefits
Prevents clumping and maintains the quality of shredded cheese.
Calcium sulfateNeutral
Used as a firming agent and anticaking agent in cheese. It is a naturally occurring mineral. Does not significantly affect health in the amounts used in food products.
Benefits
Helps maintain texture and prevents clumping in cheese.
NatamycinBad
A mold inhibitor used to extend the shelf life of cheese. It is a natural antifungal agent but can be seen as unnecessary in fresh products. Overuse of preservatives can lead to reduced food quality perception.
Risks
Potential for allergic reactions in sensitive individuals and concerns about overuse of preservatives.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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