Mozzarella Cheese
Summary
This mozzarella cheese is a processed food with a clean ingredient list, primarily consisting of pasteurized part-skim milk, cheese culture, salt, and enzymes. It contains natamycin, a natural mold inhibitor, which raises some concerns about its impact on gut health. Despite being processed, the product maintains a relatively simple composition with only one additive, contributing to a favorable score within its category.
At a glance
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 help develop flavor and texture.
Risks
Contains milk, which may cause allergic reactions in lactose-intolerant individuals.
Benefits
Provides a good source of protein and calcium, supporting muscle and bone health.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in cheese. It is a natural carbohydrate extracted from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.
See more about Potato starch →NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a polyene antifungal compound that prevents mold growth on the surface of cheese. While effective, its use raises concerns about potential impacts on gut microbiota.
Risks
May affect gut microbiota balance if consumed in large quantities over time.
Benefits
Helps prevent mold growth, extending the shelf life of cheese products.
SaltNeutral
Salt is used in cheese production to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste and texture. However, excessive sodium intake can be a health concern.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Processing
Processed Foods
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