String Cheese low-moisture part-skim mozzarella cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This string cheese is made from low-moisture part-skim mozzarella, which is a relatively simple and traditional cheese product. It contains cultured pasteurized milk, salt, and enzymes, which are typical ingredients for cheese and do not include any harmful additives or seed oils. Despite being processed, the clean ingredient list and absence of artificial additives contribute to a favorable score within its category.
Key ingredients 4
Low moisture part skim mozzarella cheeseNeutral
This cheese is a processed dairy product made from part-skim milk, which reduces fat content while maintaining protein levels. It is a common ingredient in many cheese products, offering a balance between taste and nutritional value. The processing method involves pasteurization and culturing, which are standard in cheese production.
Risks
Potential risks include lactose intolerance for sensitive individuals and high sodium content, which may affect blood pressure.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle maintenance.
Cultured pasteurized part skim milkNeutral
Cultured pasteurized part skim milk is used to create a consistent texture and flavor in cheese. The pasteurization process eliminates harmful bacteria, making it safe for consumption. Culturing adds beneficial bacteria that aid in digestion and enhance flavor.
Benefits
Contains beneficial bacteria from the culturing process, which can support gut health.
SaltNeutral
Salt is used in cheese production to enhance flavor and act as a preservative. It is a common ingredient in processed foods, contributing to the overall sodium content. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, ensuring proper texture and flavor development. Typically derived from microbial or animal sources, they are standard in cheese manufacturing.
Benefits
Facilitates the cheese-making process, contributing to the development of texture and flavor.
Processing
Processed Foods
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