Mozzarella

This cheese is a source of calcium and protein, essential for bone health and muscle maintenance. It is made from part-skim milk, reducing fat content while retaining nutritional benefits. The low moisture content extends shelf life and enhances melting properties.

Pasteurized part-skim milk is a primary ingredient in cheese, offering a balance of nutrients with reduced fat content. Pasteurization ensures safety by eliminating harmful bacteria. It provides essential nutrients like calcium and vitamin D.

Cheese cultures are bacteria used to ferment milk, essential for cheese production. They contribute to the development of flavor and texture in cheese. These cultures are generally considered safe and beneficial for fermentation.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in moderation, excessive salt intake can lead to health issues.

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from animal or microbial sources. Enzymes are generally safe and necessary for cheese production.

Modified cornstarch is used as an anti-caking agent in cheese products. It is a processed ingredient that can alter the texture and stability of food products. While generally recognized as safe, it adds unnecessary processing to the product.