Armstrong Pizza Mozzarella Cheese
Summary
This cheese product contains a relatively simple ingredient list with pasteurized milk as the primary component, which is beneficial for providing essential nutrients like calcium and protein. However, it is classified as ultra-processed due to the inclusion of modified milk ingredients and microbial enzyme, which limits its score. Despite its good nutritional profile, the level of processing prevents it from achieving a higher rating.
At a glance
Key ingredients 6
Pasteurized milkGood
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 serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in cheese products. They are derived from milk but undergo processing to achieve desired properties. While they contribute to the product's texture, they do not offer additional nutritional benefits compared to whole milk.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It is a common ingredient in cheese, contributing to its taste profile. While necessary for flavor, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure 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 production. They help develop the cheese's flavor and texture. While they are crucial for cheese making, they do not provide direct nutritional benefits.
Benefits
Contributes to the development of flavor and texture in cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production. While it aids in the cheese-making process, it does not provide additional nutritional benefits.
Benefits
Improves curd formation and firmness in cheese production.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making to coagulate milk. They are derived from microbial sources and are essential for cheese production. While they are necessary for the process, they do not offer direct nutritional benefits.
Benefits
Essential for coagulating milk in cheese production.
Processing
Ultra-Processed Foods
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