Frigo Cheese Heads ORIGINAL LOW MOISTURE PART SKIM MOZZARELLA CHEESE STRING
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese string is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese. The product is processed, but it maintains a clean label with no artificial additives or harmful ingredients, allowing it to score well within its category. The use of part skim milk helps reduce fat content while still providing essential nutrients like calcium and protein.
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.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They are naturally occurring bacteria that help in the development of cheese characteristics. The use of cultures is standard in cheese production and poses no health concerns.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria and enhances the taste. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and are typically derived from natural sources. Enzymes do not pose health risks when used in cheese making.
Benefits
Essential for the cheese making process, aiding in milk coagulation.
Processing
Processed Foods
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