Polly-O - Whole Milk Mozzarella Cheese 16.00 oz
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from simple, traditional ingredients like pasteurized milk, vinegar, salt, and enzymes, which are typical for cheese production. The product is processed, but it avoids harmful additives and maintains a clean label, contributing to its favorable score. The processing level limits the score, but the absence of artificial ingredients and the use of high-quality milk support a strong rating within its category.
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein, providing a complete amino acid profile.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins, which can cause digestive discomfort.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
VinegarNeutral
Vinegar is used in cheese-making to aid in curdling milk, contributing to the texture and flavor of the cheese. It is a natural ingredient with minimal processing involved. While it plays a functional role in cheese production, it does not significantly impact the nutritional profile of the final product.
Benefits
Acts as a natural preservative and flavor enhancer in cheese-making. Helps in the curdling process, contributing to the texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative to inhibit bacterial growth. It is a common ingredient in cheese-making, providing essential sodium. While necessary for flavor and preservation, excessive sodium intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese. Provides essential sodium for bodily functions.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk and development of flavor. They are typically derived from microbial or animal sources and are minimally processed. Enzymes are essential for the cheese-making process but do not contribute significant nutritional value.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development. Essential for producing the desired texture and taste in cheese.
Processing
Processed Foods
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