SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Reduced fat content makes it a lower-calorie option compared to full-fat milk.

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary for flavor, excessive consumption can lead to health issues.

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and are typically derived from microbial or animal sources. Their role is primarily functional, with no direct health impact.

Potato starch is used as an anticaking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.

Corn starch is another anticaking agent used to keep cheese shreds separate. It is a refined carbohydrate derived from corn. Similar to potato starch, it is functional with minimal nutritional impact.

Powdered cellulose is used as an anticaking agent and is derived from plant fibers. It is a highly processed ingredient that adds bulk without nutritional value. While generally recognized as safe, its excessive use in processed foods is a concern.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound produced by fermentation. While effective in preventing spoilage, it does not provide nutritional benefits.