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Mozzarella cheese

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Common questions

Is Mozzarella cheese healthy?

Mozzarella cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and microbial enzymes, which are clean and traditional ingredients for cheese.

How processed is Mozzarella cheese?

Mozzarella cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim 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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Mozzarella cheese

75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and microbial enzymes, which are clean and traditional ingredients for cheese. The product is processed, but it avoids harmful additives and maintains a simple ingredient list, contributing to its favorable score. The use of part-skim milk helps reduce fat content while still providing essential nutrients like calcium and protein.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk, making it a healthier option for those monitoring fat intake.

See more about Pasteurized part-skim milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They consist of beneficial bacteria that help in the development of cheese characteristics. The cultures are generally considered safe and beneficial for gut health.

Benefits

Contributes to the development of cheese flavor and texture. May provide probiotics that support digestive health.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.

Risks

Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese making to coagulate milk, forming curds. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally safe and effective in cheese production.

Benefits

Facilitates the cheese-making process and is suitable for vegetarian diets. Provides an effective alternative to animal-derived rennet.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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