LOW-MOISTURE WHOLE-MILK MOZZARELLA CHEESE

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 with a rich amino acid profile.

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. While it contributes to the product's characteristics, it does not have direct health benefits.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary in cheese production, excessive salt intake can lead to health issues.

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not provide direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not offer significant nutritional benefits.

Corn starch is used as an anti-caking agent in shredded cheese products. It is a carbohydrate extracted from corn, serving to keep cheese pieces separate. While functional, it does not provide nutritional benefits.

Powdered cellulose is used as an anti-caking agent in cheese products. It is derived from plant fibers and is highly processed. While it prevents clumping, it is an additive with no nutritional value and may be seen as unnecessary processing.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is an antifungal agent that prevents mold growth on cheese surfaces. While effective, its use as a preservative may be seen as unnecessary in fresh, high-quality products.