STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE
Summary
This mozzarella cheese has a clean ingredient list with pasteurized part skim milk, cheese cultures, salt, and enzymes, which are all essential for cheese production. The product is processed but lacks harmful additives or artificial ingredients, maintaining a focus on natural components. The use of part skim milk helps reduce fat content while preserving nutritional benefits, making it a healthier cheese option within its category.
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 reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk options.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese making. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for transforming milk into cheese.
Benefits
May support gut health by contributing beneficial bacteria. Essential for cheese fermentation, improving flavor and texture.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control moisture and texture in the cheese. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production 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 and curd formation.
Processing
Processed Foods
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