Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This shredded mozzarella cheese is moderately processed, containing additives like potato and corn starch to prevent caking, and natamycin as a mold inhibitor. While it provides high-quality protein and calcium, the presence of these additives and its processing level limit its score. The cheese itself is made from traditional ingredients, but the added processing elements prevent it from reaching the highest scores in its category.
Key ingredients 4
Low-moisture part-skim mozzarella cheeseGood
This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The cheese culture and enzymes used in its production are traditional and minimally processed.
Benefits
Provides essential nutrients like protein and calcium, supporting muscle and bone health. The reduced fat content makes it a healthier option compared to full-fat cheeses.
Potato starchNeutral
Potato starch is used as an anti-caking agent to keep the cheese shreds separate. It is a minimally processed ingredient derived from potatoes. It does not significantly impact the nutritional profile of the cheese.
Benefits
Helps maintain the texture and usability of shredded cheese without altering its flavor or nutritional value.
Corn starchNeutral
Corn starch is another anti-caking agent used to prevent clumping in shredded cheese. It is a refined carbohydrate derived from corn. Its presence is primarily functional and does not contribute to the nutritional content.
Benefits
Ensures the cheese remains free-flowing and easy to use in cooking and serving.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound produced by fermentation. Its use is generally recognized as safe and effective in preventing spoilage.
Benefits
Prevents mold growth, thereby extending the product's shelf life and reducing food waste.
Processing
Processed Foods
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