Polly-O - Whole Milk Mozzarella Cheese 16.00 oz

Polly-O
85 Excellent
$39.00 · 32 oz
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Summary

This mozzarella cheese has a clean ingredient list with pasteurized milk, vinegar, salt, and enzymes, which are all essential for cheese production. The product is processed but lacks harmful additives, artificial colors, or preservatives, making it a healthier choice within its category. The processing level limits its score, but the high-quality ingredients and absence of problematic substances contribute positively to its rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by BelGioioso Cheese Inc.
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for fermentation, contributing to the cheese's texture and flavor.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling the milk. It is a natural acid that helps in the coagulation process. Its use is minimal and primarily functional, with no significant impact on flavor.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the moisture content and texture of the cheese. While essential for taste, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Enzymes
Good

Enzymes are crucial in cheese production, aiding in the breakdown of milk proteins to form curds. They are typically derived from natural sources and are essential for developing the cheese's texture and flavor. Their use is minimal and focused on enhancing the cheese-making process.

Benefits

Facilitates the cheese-making process by aiding in protein breakdown, contributing to texture and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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