MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are simple and clean ingredients typical of traditional cheese-making. Despite being processed, it avoids harmful additives and seed oils, maintaining a straightforward ingredient list. The processing level limits its score, but the absence of artificial additives and the use of basic cheese ingredients support a high rating within its category.
Key ingredients 3
Cultured pasteurized reduced fat milkNeutral
This ingredient is a primary component of cheese, providing protein and calcium. It is pasteurized to ensure safety by eliminating harmful bacteria. The reduced fat content may appeal to those seeking lower-fat options, though it may also reduce some nutritional benefits.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods and helps in the cheese aging process. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese by breaking down proteins. The specific type of enzyme can vary, but they are generally considered safe and necessary for cheese making.
Benefits
Essential for the cheese-making process, helping to develop texture and flavor.
Processing
Processed Foods
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