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Kraft Low-Moisture Part-Skim Mozzarella String Cheese Family Size - 24ct

Common questions

Is Kraft Low-Moisture Part-Skim Mozzarella String Cheese Family Size - 24ct healthy?

Kraft Low-Moisture Part-Skim Mozzarella String Cheese Family Size - 24ct scores 72/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella string cheese is made from pasteurized part-skim milk, vinegar, salt, and non-animal enzymes, which are relatively simple and clean ingredients for a processed cheese product.

How processed is Kraft Low-Moisture Part-Skim Mozzarella String Cheese Family Size - 24ct?

Kraft Low-Moisture Part-Skim Mozzarella String Cheese Family Size - 24ct is NOVA Group 3: Processed Foods.

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Kraft Low-Moisture Part-Skim Mozzarella String Cheese Family Size - 24ct

Polly-O
72 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Kraft Heinz Foods Company
Category Cheese
Summary

This mozzarella string cheese is made from pasteurized part-skim milk, vinegar, salt, and non-animal enzymes, which are relatively simple and clean ingredients for a processed cheese product. The processing level limits its score, but the absence of harmful additives like artificial colors, flavors, or preservatives helps maintain a higher rating. The product provides a good source of protein and calcium, making it a decent choice within its category.

Key ingredients 4

Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling the milk. It is a natural ingredient that helps in the cheese production process. While it does not add significant nutritional value, it is a traditional component in cheese making.

Benefits

Aids in the cheese-making process by helping to curdle milk.

See more about Vinegar →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese production, contributing to taste and shelf life. While it is essential, excessive consumption of salt 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 preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to help coagulate the milk. Non-animal enzymes are often used in vegetarian cheese products. They are essential for the cheese-making process but do not provide additional nutritional benefits.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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