Pizza Mozzarella
Summary
This mozzarella cheese product is ultra-processed, which limits its score despite having a relatively clean ingredient list. The presence of modified milk ingredients and microbial enzyme indicates a higher level of processing, but the absence of harmful additives like seed oils or artificial colors is a positive aspect. The product's nutritional profile, with a good amount of protein and calcium, is beneficial, but the processing level prevents a higher rating.
At a glance
Key ingredients 6
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a rich source of vitamins and minerals. Compared to plant-based alternatives, milk offers a complete amino acid profile.
Risks
Potential risks include lactose intolerance and milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in dairy products. They are processed derivatives of milk, such as milk solids or whey protein. While they maintain some nutritional value, they are less natural than whole milk.
Risks
May contain lactose, posing a risk for those with lactose intolerance.
Benefits
Provides protein and calcium, though in a more processed form than whole milk.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It is a natural ingredient but can contribute to high sodium intake if consumed excessively. In moderation, it is essential for maintaining electrolyte balance.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Essential for electrolyte balance and enhances flavor in foods.
Bacterial CultureNeutral
Bacterial cultures are used in cheese making to ferment lactose and develop flavor. They are natural and contribute to the cheese's texture and taste. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
May support gut health by promoting beneficial bacteria. Essential for developing cheese flavor and texture.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a natural mineral salt that helps maintain the structural integrity of cheese. While it is generally safe, it is an additive rather than a natural component of milk.
Benefits
Improves cheese texture and firmness, aiding in the cheese-making process.
Microbial EnzymeNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese production. They help coagulate milk, forming curds. These enzymes are derived from microorganisms and are considered safe and effective.
Benefits
Provides a vegetarian-friendly option for cheese coagulation, maintaining the cheese's texture and flavor.
Processing
Ultra-Processed Foods
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