Frigo Cheese Heads STRING, LIGHT 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. The inclusion of Vitamin A palmitate is a minor additive but does not significantly detract from its overall quality. Despite being processed, the ingredient list is clean and free from harmful additives, allowing it to score well within its category constraints.
Key ingredients 5
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 staple in dairy products, offering a balanced nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the cheese-making process. They contribute to the flavor and texture of the cheese. These cultures are essential for developing the characteristic taste of mozzarella.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control the fermentation process and extends shelf life. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure 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 texture and consistency of cheese. Typically derived from microbial or animal sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, aiding in curd formation.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify cheese with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in fortified foods. While beneficial, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, though this is rare with normal dietary intake.
Benefits
Supports vision and immune function by providing vitamin A.
Processing
Processed Foods
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