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WHOLE MILK MOZZARELLA

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WHOLE MILK MOZZARELLA

Joseph Farms
75 Good
View on Amazon

Summary

This mozzarella cheese is made from high-quality pasteurized whole milk, salt, and enzymes, which are all clean and beneficial ingredients. The product is processed, but it avoids harmful additives and maintains a simple ingredient list, contributing to its favorable rating. The processing level limits the score, but the absence of artificial additives and the use of cultured milk enhance its nutritional profile.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Joseph Gallo Cheese Co
Category Cheese

Key ingredients 3

Cultured grade a pasteurized whole milk
Very Good

This ingredient is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility, making it a beneficial component of cheese.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. The culturing process improves digestibility and adds beneficial probiotics.

Salt
Good

Salt is used to enhance flavor and act as a preservative in cheese. It helps control moisture content and texture, contributing to the overall quality of the product. While necessary in cheese production, it should be consumed in moderation to avoid excessive sodium intake.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative, contributing to the cheese's texture and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are essential for the cheese-making process, aiding in the coagulation of milk. They are typically derived from natural sources and are crucial for developing the cheese's texture and flavor. While they play a vital role in production, they do not contribute significant nutritional value.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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