String Cheese Low-Moisture Part-Skim Mozzarella Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This string cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, making it a cleaner option within its category. The straightforward ingredient list and absence of artificial substances contribute to its favorable rating, although the processing level limits its maximum score.
Key ingredients 3
Cultured pasteurized part-skim milkNeutral
This ingredient is a primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content compared to whole milk, but it may also reduce some fat-soluble vitamins.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and contributes to sodium intake. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese, extending shelf life.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process and are typically derived from microbial or animal sources. The use of enzymes does not significantly impact the nutritional profile of the cheese.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk.
Processing
Processed Foods
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