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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

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Common questions

Is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE healthy?

LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are traditional ingredients for cheese.

How processed is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE?

LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized reduced fat milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Everyday Essential
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Supervalu, Inc.
Category Cheese
Summary

This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no artificial additives or seed oils, making it a healthier option within its category. The reduced fat content offers a lighter alternative while still providing essential nutrients like protein and calcium.

Key ingredients 3

Cultured pasteurized reduced fat milk
Good

This ingredient is a primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Reduced fat content makes it a healthier option compared to full-fat versions.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. The reduced fat content helps in managing calorie intake.

Salt
Neutral

Salt is used for flavor enhancement and as a preservative in cheese. It is a common ingredient in cheese production, contributing to the taste profile. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Essential for flavor and preservation, contributing to the overall taste and shelf-life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from microbial or animal sources. Enzymes do not pose significant health risks when used in cheese production.

Benefits

Facilitate the cheese-making process, ensuring proper texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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