Polly-O Fresh Mozzarella String Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This fresh mozzarella string cheese is made from simple ingredients like pasteurized milk, vinegar, salt, and non-animal enzymes, which contribute to its clean label. The product is processed, but it avoids harmful additives and artificial ingredients, maintaining a focus on traditional cheese-making practices. Its nutrient profile, including a good balance of protein and fat, supports a favorable rating within the processed cheese 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. It is a staple ingredient in cheese production, providing a rich nutrient profile.
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 as an acidifying agent in cheese making, helping to curdle the milk. It is a natural ingredient with minimal processing involved. While it plays a functional role in cheese production, it does not contribute significant nutritional value.
Benefits
Acts as a natural preservative and acidifying agent in cheese production. Helps in the curdling process, essential for cheese formation.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in processed foods, providing taste and extending shelf life. While necessary in moderation, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of cheese products.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk. Non-animal enzymes are often used in vegetarian cheese products. They are essential for the cheese-making process but do not provide direct nutritional benefits.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation. Suitable for vegetarian diets when non-animal enzymes are used.
Processing
Processed Foods
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