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STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE

Common questions

Is STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE healthy?

STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE?

STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part skim milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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STRING, LOW MOISTURE PART SKIM MOZZARELLA CHEESE

Saputo Cheese Usa Inc.
75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Saputo Cheese USA Inc.
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is typical for cheese, providing a good source of protein and calcium, though it is capped due to its processing level.

Key ingredients 4

Pasteurized part skim milk
Good

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. Skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Lower in fat compared to whole milk, making it a healthier option for those monitoring fat intake.

See more about Pasteurized part skim milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese production, contributing to flavor and texture. They consist of beneficial bacteria that aid in the development of cheese characteristics. The specific strains used can vary, impacting the final product's taste.

Benefits

Contributes to the development of cheese flavor and texture. May provide probiotic benefits depending on the strains used.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture and texture in the cheese. While necessary, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.

See more about Salt →
Enzymes
Neutral

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. The type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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