MOZZARELLA SLICED LOW MOISTURE PART-SKIM NATURAL CHEESE
Summary
This mozzarella cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are generally high-quality ingredients for cheese. The presence of natamycin as a mold inhibitor is a minor concern, as it is a preservative that detracts slightly from the natural quality of the product. Despite being processed, the ingredient list is relatively clean, contributing to a favorable score within its category.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized 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-based protein, which is beneficial for muscle maintenance and bone health.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
Cheese cultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. However, its impact is minimal in terms of nutritional content.
Benefits
May contribute to gut health by introducing beneficial bacteria. Enhances the flavor and texture of cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in small amounts, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese making but do not contribute significant nutritional value.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is generally recognized as safe, its use as a preservative can be seen as unnecessary in fresh, high-quality products. Over-reliance on preservatives can detract from the natural quality of food.
Risks
Potential for allergic reactions in sensitive individuals. Overuse of preservatives can lead to reduced food quality perception.
Benefits
Effectively prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store