LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a focus on quality dairy components, providing a good source of protein and calcium. Its processing level limits the score, but the absence of artificial additives and seed oils supports a higher rating within its category.
At a glance
Key ingredients 3
Cultured pasteurized reduced fat milkGood
This ingredient is a primary component of mozzarella cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing enhances flavor and digestibility. Reduced fat content makes it a healthier option compared to full-fat versions.
Benefits
Provides high-quality protein and essential nutrients like calcium, supporting bone health and muscle function.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, contributing to the overall sodium content. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to increased blood pressure and cardiovascular risk.
Benefits
Essential for flavor enhancement and preservation in cheese production.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk, forming curds. They are typically derived from microbial or animal sources and are crucial for the cheese-making process. The use of enzymes does not significantly impact the nutritional profile of the cheese.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Processing
Processed Foods
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