Shop Map Research Get the app
Mozzarella cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Mozzarella cheese healthy?

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 pasteurized part-skim milk, cheese cultures, salt, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is Mozzarella cheese?

Mozzarella cheese is NOVA Group 3: Processed Foods.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

See more

Mozzarella cheese

Publix
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Publix
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and microbial enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Pasteurized Part-Skim Milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Skimming reduces fat content, which can be beneficial for those monitoring fat intake.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized Part-Skim Milk →
Cheese Cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process and contribute to the unique characteristics of different cheese varieties. The specific strains used can vary, impacting the final product's taste and digestibility.

Benefits

Contribute to the development of flavor and texture in cheese, and may support gut health through probiotic activity.

See more about Cheese Cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary in cheesemaking, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, contributing to the safety and longevity of the cheese.

See more about Salt →
Microbial Enzymes
Neutral

Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese production. They help coagulate milk, forming curds and whey. This ingredient is essential for cheese production and is suitable for vegetarian diets.

Benefits

Facilitates the cheesemaking process and is suitable for vegetarians, providing an alternative to animal-derived rennet.

See more about Microbial Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese