STRING CHEESE CLMPS' MOZZARELLA CHEESE
Summary
This string cheese is made from pasteurized part skim milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy components. The high protein content and absence of artificial additives contribute positively to its rating, although the processing level imposes a cap on the score.
At a glance
Key ingredients 4
Pasteurized part skim milkGood
Pasteurized part skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk, making it a healthier option for those monitoring fat intake.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They contribute to the breakdown of lactose, making cheese more digestible for lactose-intolerant individuals. High-quality cultures enhance the nutritional profile of the cheese.
Benefits
Aid in the fermentation process, enhancing flavor and texture. May improve gut health by contributing beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process and contribute to the development of texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for coagulating milk and developing cheese texture and flavor.
Processing
Processed Foods
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