Sargento String Cheese Light Reduced Fat Low Moisture Mozzarella Natural Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This string cheese is made from pasteurized reduced fat milk, cheese culture, salt, enzymes, and vitamin A palmitate, which are relatively clean ingredients for a processed cheese product. The processing level limits its score, but the absence of harmful additives like artificial colors, flavors, or seed oils helps maintain a higher rating. The product's reduced fat content and straightforward ingredient list contribute positively to its evaluation.
Key ingredients 5
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, contributing to the development of cheese flavor and texture.
Pasteurized reduced fat milkNeutral
Pasteurized reduced fat milk is a common base for cheese products, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. The reduction in fat content may appeal to those seeking lower calorie options, though it may also affect the texture and flavor of the cheese.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and helps in controlling microbial growth. While necessary for flavor, excessive consumption of salt 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, helping to control microbial growth.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process and help in developing the texture of the cheese. These enzymes are typically derived from microbial or animal sources and are generally considered safe.
Benefits
Essential for coagulating milk in cheese production, contributing to the texture and structure of the cheese.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify foods with vitamin A, an essential nutrient for vision and immune function. It is a synthetic form of vitamin A commonly used in fortified foods. While beneficial in addressing vitamin A deficiencies, excessive intake can lead to toxicity.
Risks
Excessive intake of vitamin A can lead to toxicity, with symptoms such as dizziness and nausea.
Benefits
Fortifies the product with vitamin A, supporting vision and immune health.
Processing
Processed Foods
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