At a glance
Summary
This mozzarella cheese is processed and contains additives like cellulose and natamycin, which are used to prevent clumping and mold growth, respectively. While these additives are generally safe, they are not natural components of cheese and contribute to its processing level. The presence of pasteurized milk as a primary ingredient is beneficial, but the overall ingredient list and processing level limit its score.
Key ingredients 8
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria while retaining nutritional value. It is a staple in cheese production, contributing to the product's texture and flavor.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to adjust the texture and consistency of cheese products. They are derived from milk but undergo processing to achieve desired properties. While they are not harmful, they do not offer additional nutritional benefits compared to whole milk.
Benefits
Provides structural and textural benefits in cheese production.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the taste and shelf-life of the product. While necessary, excessive consumption of salt 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.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese-making. They help develop the flavor and texture of the cheese. These cultures are generally considered safe and beneficial for the fermentation process.
Benefits
Essential for fermentation, contributing to flavor and texture development.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. It does not significantly alter the nutritional profile of the cheese.
Benefits
Improves curd formation and texture in cheese-making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian cheese production. These enzymes are effective in cheese-making without altering the nutritional content.
Benefits
Facilitates milk coagulation, suitable for vegetarian cheese production.
CelluloseNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Excessive consumption may lead to digestive discomfort.
Benefits
Prevents clumping in shredded cheese products.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. It is an antifungal agent that extends shelf life but is a synthetic additive. While approved for use, it is not a natural component of cheese.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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