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Saputo LOW MOISTURE PART SKIM MOZZARELLA CHEESE STRING

Common questions

Is Saputo LOW MOISTURE PART SKIM MOZZARELLA CHEESE STRING healthy?

Saputo LOW MOISTURE PART SKIM MOZZARELLA CHEESE STRING scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese string is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for traditional cheese.

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

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

Which ingredients drive Saputo LOW MOISTURE PART SKIM MOZZARELLA CHEESE STRING'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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Saputo LOW MOISTURE PART SKIM MOZZARELLA CHEESE STRING

Saputo
85 Excellent

Analysis updated August 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 string 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 any harmful additives or artificial substances. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

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 lighter option.

See more about Pasteurized part skim milk →
Cheese cultures
Neutral

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 direct nutritional benefits. The cultures are generally considered safe and beneficial for fermentation.

Benefits

Essential for the fermentation process, contributing to the flavor and texture of cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional nutritional benefits. 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

Acts as a preservative and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are a standard part of the cheesemaking process and are generally safe. Enzymes do not provide direct nutritional benefits but are crucial for cheese texture.

Benefits

Facilitate the cheesemaking process by aiding in coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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