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Mozzarella Cheese

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Mozzarella Cheese

Publix
80 Good
View on Amazon

Summary

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

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

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 value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They contribute to the development of flavor and texture in cheese. These cultures can also promote gut health by supporting beneficial gut bacteria.

Benefits

May support digestive health by promoting a healthy gut microbiome.

Salt
Neutral

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

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

Essential for flavor development and preservation in cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used as a coagulant in cheese-making, providing an alternative to animal rennet. They are derived from microbial sources, making them suitable for vegetarian diets. These enzymes are crucial for curd formation and cheese texture.

Benefits

Allows for cheese production suitable for vegetarians while maintaining traditional cheese characteristics.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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