Frigo Cheese Heads Light String Low Moisture Part Skim Mozzarella Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for mozzarella cheese. It is a processed food, but the ingredient list is clean and free from harmful additives or seed oils. The product's processing level limits its score, but its simple and traditional ingredient list supports 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. Skim milk reduces fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower in fat compared to whole milk, making it a lighter option.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process in cheese production. They contribute to the development of flavor and texture in cheese. The specific strains used can vary, impacting the final product's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese. Essential for the fermentation process, enhancing the cheese's nutritional profile.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during fermentation. The amount used can affect the cheese's taste and shelf life.
Risks
Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese. Helps control bacterial growth during the fermentation process.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheese-making process, affecting texture and flavor. The type of enzyme used can vary, including animal or microbial sources.
Benefits
Essential for coagulating milk in cheese production, contributing to texture and flavor development.
Processing
Processed Foods
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