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, salt, and microbial enzymes, indicating minimal processing. The part-skim nature reduces fat content while maintaining nutritional benefits.

Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a refined carbohydrate with no significant nutritional value. Its use is common in processed cheese products to maintain texture.

Tapioca starch serves as an anti-caking agent, similar to potato starch, to keep shredded cheese from clumping. It is derived from the cassava root and is a refined carbohydrate. Its role is primarily functional rather than nutritional.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe, its presence indicates a level of processing. It is an additive that some consumers may prefer to avoid due to its preservative nature.