At a glance
Summary
This part skim mozzarella cheese is made from cultured pasteurized part skim milk, salt, and enzymes, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of part skim milk helps reduce fat content while preserving essential nutrients like protein and calcium.
Key ingredients 3
Cultured pasteurized part skim milkGood
This ingredient is a primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Using part skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Lower fat content makes it a healthier option compared to full-fat cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, an essential mineral. However, excessive consumption of sodium can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Provides essential sodium needed for various bodily functions, including nerve and muscle function.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese and are typically derived from microbial or animal sources. The use of enzymes is standard in cheese making and does not pose significant health concerns.
Benefits
Facilitates the cheese-making process, allowing for the production of various cheese textures and flavors.
Processing
Processed Foods
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