At a glance
Summary
This mozzarella cheese is processed and contains a few additives such as cellulose and natamycin, which are used for anti-caking and preservation. While it includes beneficial ingredients like pasteurized milk and bacterial cultures that provide protein and probiotics, the presence of these additives and its processing level limit its score. The product is not as minimally processed as traditional cheeses, which affects its overall rating.
Key ingredients 8
Pasteurized milkVery Good
High-quality source of complete protein, calcium, and essential dairy nutrients.
See more about Pasteurized milk →Bacterial cultureGood
Beneficial live cultures used to ferment milk and develop the cheese's characteristic flavor and texture.
See more about Bacterial culture →Modified milk ingredientsNeutral
Dairy constituents adjusted for moisture and protein standardization in cheese making.
See more about Modified milk ingredients →SaltNeutral
Used for flavor enhancement and traditional preservation in cheese.
See more about Salt →Calcium chlorideNeutral
Mineral salt commonly added to milk to restore proper curd firmness during cheesemaking.
See more about Calcium chloride →Microbial enzymeNeutral
Vegetarian-safe coagulant used to curdle milk proteins.
See more about Microbial enzyme →CelluloseNeutral
Plant-derived fiber safely used as an anti-caking agent to prevent sticking.
See more about Cellulose →NatamycinNeutral
Naturally occurring antifungal agent used to prevent mold growth on the cheese surface.
See more about Natamycin →Processing
Processed Foods
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