Frigo Cheese Heads Low Moisture Mozzarella Cheese - 20oz
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized part skim milk, which is a high-quality source of protein and calcium. However, it is classified as ultra-processed due to the inclusion of added colors and the level of processing involved. Despite its nutritional benefits, the processing level limits its score, as it does not align with the minimal processing seen in higher-scoring cheeses.
Key ingredients 7
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 high-quality source of animal protein with a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fat, which may contribute to heart disease if consumed in excess.
Benefits
Enhances flavor and texture, providing a creamy mouthfeel.
Skim milkNeutral
Skim milk is used to control the fat content in cheese, providing protein and calcium without added fat. It is a low-fat dairy option that supports a balanced diet. While it offers essential nutrients, it lacks the richness of whole milk.
Benefits
Provides protein and calcium with reduced fat content.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of cheese. They are natural and necessary for cheese production. While they are crucial for cheese making, they do not provide direct nutritional benefits.
Benefits
Essential for developing the characteristic flavor and texture of cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, helping to control moisture and inhibit bacterial growth. While necessary for taste, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese.
Color addedNeutral
Color added is used to enhance the visual appeal of cheese, often using natural or artificial colorants. It does not affect the nutritional value of the product. While it improves appearance, it does not contribute to health benefits.
Risks
Potential for allergic reactions or sensitivities in some individuals.
Benefits
Improves visual appeal without affecting taste or nutrition.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process. While necessary for texture development, they do not provide direct nutritional benefits.
Benefits
Crucial for the cheese-making process, aiding in curd formation.
Processing
Ultra-Processed Foods
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