MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from simple, high-quality ingredients like pasteurized part-skim milk, cheese cultures, salt, and enzymes, which contribute to its nutritional value and digestibility. The product is processed, but it avoids harmful additives and maintains a clean label, allowing it to score well within its category. The processing level limits the maximum score, but the absence of artificial ingredients and the use of beneficial cultures support a favorable rating.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
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 helps reduce fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They contribute to the breakdown of lactose, making cheese easier to digest for some individuals. The use of specific cultures can enhance the nutritional profile by increasing probiotic content.
Benefits
May improve gut health by providing probiotics and aiding in lactose digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, including animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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