Frigo Cheese Heads Low Moisture Part Skim Mozzarella String Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese product is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of essential cheese-making ingredients support a high rating within its category.
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. It is a high-quality source of animal protein, which is more bioavailable than plant-based proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide significant nutritional benefits on their own. The cultures contribute to the probiotic content, which can be beneficial for gut health.
Benefits
May contribute to gut health by providing beneficial bacteria, although the extent depends on the specific strains used.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary for flavor, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the product.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheesemaking process but do not have direct nutritional benefits. The use of enzymes is standard in cheese production and does not pose significant health concerns.
Benefits
Essential for the cheesemaking process, aiding in the development of texture and flavor.
Processing
Processed Foods
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