FRIGO, LOW MOISTURE MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy components. Its processing level limits the score, but the absence of artificial additives and the use of high-quality ingredients support a strong rating within its category.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They consist of beneficial bacteria that aid in the development of cheese characteristics. While they are crucial for cheese production, they do not provide direct nutritional benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing taste and extending shelf life. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources and are essential for texture development.
Benefits
Essential for coagulation and texture development in cheese production.
Processing
Processed Foods
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