At a glance
Summary
This mozzarella cheese is made from cultured pasteurized reduced fat milk, salt, and enzymes, which are simple and traditional ingredients for cheese production. Despite being processed, it avoids harmful additives and seed oils, maintaining a clean label. The product's processing level limits its score, but its straightforward ingredient list supports a high rating within its category.
Key ingredients 3
Cultured pasteurized reduced fat milkNeutral
Cultured pasteurized reduced fat milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, the reduction in fat content may slightly alter the traditional nutritional profile of full-fat milk.
Benefits
Provides proteins and calcium essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances taste. However, excessive salt intake can contribute to high blood pressure.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial in the cheese-making process, aiding in milk coagulation and flavor development. They are typically derived from microbial or animal sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Processing
Processed Foods
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