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Low moisture part skim Mozzarella cheese

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Common questions

Is Low moisture part skim Mozzarella cheese healthy?

Low moisture part skim Mozzarella cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Low moisture part skim Mozzarella cheese?

Low moisture part skim Mozzarella cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Low moisture part skim Mozzarella cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Low moisture part skim Mozzarella cheese

Best Choice
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Associated Wholesale Grocers Inc.
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content, making it a lower-fat option compared to whole milk.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Facilitates the fermentation process, contributing to the flavor and texture of the cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not contribute significant nutritional value. The enzymes used are typically derived from microbial or animal sources.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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