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Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese

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Common questions

Is Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese healthy?

Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are traditional ingredients for cheese.

How processed is Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese?

Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized part-skim milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Low-Moisture Part-Skim Mozzarella Natural Shredded Cheese

Market Basket
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Demoulas Super Markets, Inc.
Category Cheese
Summary

This shredded mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and enzymes, which are traditional ingredients for cheese. However, as a processed food, it is subject to a processing score cap. Despite this, the clean ingredient list without additives or preservatives supports a high rating within its category.

Key ingredients 3

Cultured pasteurized part-skim milk
Good

This ingredient is a primary component of mozzarella cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content makes it a healthier option compared to full-fat cheese.

See more about Cultured pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, an essential mineral. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases if consumed in excess.

Benefits

Provides essential sodium needed for various bodily functions, including fluid balance and nerve transmission.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are typically derived from microbial or animal sources and are essential for developing cheese texture and flavor. The use of enzymes is standard in cheese production and poses no significant health risks.

Benefits

Essential for cheese production, contributing to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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