At a glance
Summary
This mozzarella cheese is a processed product with a relatively clean ingredient list, featuring milk and bacterial cultures that provide essential nutrients and beneficial properties. However, the presence of cellulose as an anti-caking agent and the overall processing level limit its score. While it lacks harmful additives like artificial colors or seed oils, the processing level prevents it from achieving a higher rating.
Key ingredients 9
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a minimally processed ingredient that provides essential nutrients. The quality of milk can vary based on the source, with organic and grass-fed options offering additional benefits.
Risks
Potential lactose intolerance or milk allergy in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fat, which should be consumed in moderation.
Benefits
Adds richness and flavor, and provides fat-soluble vitamins.
Bacterial cultureGood
Bacterial cultures are essential for fermentation, contributing to flavor and texture in cheese. They are natural and beneficial for gut health. The use of specific strains can enhance the nutritional profile of the cheese.
Benefits
Supports gut health and contributes to the development of cheese flavor and texture.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and stability in dairy products. They are processed derivatives of milk, which may include milk solids, whey, or casein. While they provide similar nutrients to milk, they are more processed.
Risks
May contain lactose, which can be problematic for those with lactose intolerance.
Benefits
Provides similar nutrients to milk, such as protein and calcium.
SaltNeutral
Salt is used for flavor enhancement and preservation in foods. It is a basic culinary ingredient with no processing beyond refinement. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for maintaining fluid balance and nerve function.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a food-grade additive that helps maintain the firmness of cheese. It is generally recognized as safe when used in small amounts.
Risks
Excessive consumption can lead to hypercalcemia, but this is unlikely in typical food use.
Benefits
Enhances cheese texture and firmness, aiding in the cheese-making process.
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 products. They are a common alternative to animal rennet.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
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, maintaining product quality.
NatamycinNeutral
Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is considered safe and is used in minimal amounts. It helps extend the shelf life of cheese without affecting flavor.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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