Mozzerarella cheese
Summary
This mozzarella cheese is made from high-quality ingredients like low-moisture part-skim mozzarella cheese and pasteurized part-skim milk, which provide essential nutrients such as protein and calcium. The product is moderately processed, which limits its score, but it lacks harmful additives or seed oils, maintaining a clean ingredient profile.
At a glance
Key ingredients 6
Low-moisture part-skim mozzarella cheeseGood
This is a primary ingredient providing protein and calcium. It is made from part-skim milk, which reduces fat content while maintaining essential nutrients. The low moisture content extends shelf life and enhances texture.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Contains beneficial bacteria from cheese cultures that may aid digestion.
Pasteurized part-skim milkGood
This ingredient is a source of essential nutrients like calcium and vitamin D. Pasteurization ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while preserving nutritional value.
Benefits
Provides calcium and vitamin D, which are crucial for bone health. Contains protein that supports muscle maintenance and growth.
Cheese cultureNeutral
Cheese cultures are used to ferment milk, aiding in the cheese-making process. They contribute to the development of flavor and texture in cheese. The cultures are generally considered safe and beneficial for gut health.
Benefits
May support gut health by introducing beneficial bacteria. Enhances the flavor and texture of cheese.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor and preservation in cheese-making. Helps maintain the structural integrity of cheese.
EnzymesNeutral
Enzymes are used to coagulate milk, forming curds in cheese production. They are crucial for the cheese-making process and are typically derived from animal or microbial sources. Enzymes are generally safe and do not pose health risks.
Benefits
Facilitate the cheese-making process by aiding in milk coagulation. Contribute to the development of cheese texture.
Potato starchNeutral
Potato starch is used to prevent cheese from clumping. It is a natural additive that helps maintain the product's quality during storage. While it does not add nutritional value, it is considered safe for consumption.
Benefits
Helps maintain product quality by preventing clumping. Considered a safe and natural additive.
Processing
Processed Foods
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