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MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE

Common questions

Is MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE healthy?

MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from traditional ingredients like pasteurized milk, cheese culture, salt, and enzymes, which are beneficial for providing protein and calcium.

How processed is MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE?

MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Low moisture part-skim mozzarella cheese counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MOZZARELLA SHREDDED LOW MOISTURE PART-SKIM NATURAL CHEESE

Sargento
65 Fair

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Sargento Foods Inc
Category Cheese
Summary

This mozzarella cheese is made from traditional ingredients like pasteurized milk, cheese culture, salt, and enzymes, which are beneficial for providing protein and calcium. However, it is classified as ultra-processed due to the inclusion of additives like potato starch, powdered cellulose, and natamycin, which are used to prevent caking and spoilage. The presence of these additives and the processing level limit its score despite the nutritional benefits of the cheese itself.

Key ingredients 4

Low moisture part-skim mozzarella cheese
Good

This cheese provides a good source of protein and calcium, essential for bone health. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. The part-skim nature reduces fat content while maintaining nutritional benefits.

Risks

Potential risks include lactose intolerance for sensitive individuals.

Benefits

Rich in protein and calcium, supporting muscle and bone health. Contains beneficial bacteria from cheese cultures that may aid digestion.

See more about Low moisture part-skim mozzarella cheese →
Potato starch
Neutral

Potato starch is used as an anti-caking agent to keep the cheese shreds separate. It is a natural carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the cheese.

See more about Potato starch →
Powdered cellulose
Neutral

Powdered cellulose is used to prevent caking and is derived from plant fibers. It is a common food additive that adds bulk without calories. It is generally considered safe in moderate amounts.

Risks

Excessive consumption may lead to digestive discomfort.

See more about Powdered cellulose →
Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend shelf life. While it is effective in preventing spoilage, it is an additive that some consumers prefer to avoid. It is approved for use in food but may not align with preferences for minimally processed foods.

Risks

Potential allergic reactions in sensitive individuals.

Benefits

Prevents mold growth, extending the product's shelf life and reducing food waste.

See more about Natamycin →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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