At a glance
Summary
This mozzarella cheese is a processed product with a relatively clean ingredient list, primarily composed of pasteurized milk, which provides essential nutrients like calcium and protein. However, the presence of natamycin as a preservative and the use of anti-caking agents like potato and corn starch slightly detract from its overall healthiness. The processing level limits its score, despite the absence of major harmful additives.
Key ingredients 8
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.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension 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 cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate with minimal nutritional impact. The use of potato starch is common in pre-shredded cheese products.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Corn starchNeutral
Corn starch is used similarly to potato starch as an anti-caking agent in cheese. It is a refined carbohydrate with limited nutritional benefits. Corn starch is widely used in food processing for its thickening properties.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Calcium sulfateNeutral
Calcium sulfate is used as a firming agent in cheese, helping maintain texture. It is a naturally occurring mineral that provides calcium but in minimal amounts. Its use is common in processed cheese products.
Benefits
Contributes to the firmness and texture of cheese.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While effective in preventing spoilage, its use as a preservative raises concerns about potential impacts on gut microbiota. It is generally recognized as safe but should be consumed in moderation.
Risks
May affect gut microbiota balance when consumed in large quantities.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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