Shredded Low-Moisture Part-Skim Mozzarella Cheese

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from cultured pasteurized part-skim milk, which retains beneficial nutrients while reducing fat content. The use of microbial enzymes instead of animal rennet makes it suitable for vegetarians.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound produced by fermentation. Its use is considered safe and effective in preventing spoilage without affecting the cheese's flavor.

Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a minimally processed ingredient derived from potatoes. It does not significantly impact the nutritional profile of the product.

Tapioca starch is another anti-caking agent used to maintain the texture of shredded cheese. It is derived from the cassava root and is a common food additive. It does not alter the nutritional content of the cheese significantly.