MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE
Summary
This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are clean and simple ingredients. Despite being processed, it lacks harmful additives or seed oils, making it a healthier option within its category. The processing level limits its score, but the minimal ingredient list and absence of artificial substances contribute positively to its rating.
At a glance
Key ingredients 3
Cultured pasteurized reduced fat milkNeutral
Cultured pasteurized reduced fat milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing enhances flavor and texture. However, the reduction in fat content may slightly alter the traditional richness of full-fat cheese.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. However, excessive consumption of salt can lead to health issues such as high blood pressure.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a natural preservative in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of flavor. They are typically derived from animal, microbial, or plant sources and are essential for transforming milk into cheese. The specific type of enzyme used can affect the texture and taste of the final product.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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