Low-Moisture Part-Skim Mozzarella Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is a processed product with a relatively clean ingredient list, primarily composed of cultured pasteurized reduced fat milk, which provides essential proteins and calcium. However, the inclusion of anticaking agents like potato starch and powdered cellulose indicates a moderate level of processing. While these additives are not harmful, they contribute to the processing score, limiting the overall rating.
Key ingredients 5
Cultured pasteurized reduced fat milkGood
This ingredient is a primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. The reduced fat content makes it a healthier option compared to full-fat versions.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese, contributing to texture and flavor development. The specific enzymes used are typically safe and have no adverse health effects.
Benefits
Facilitates the cheese-making process, contributing to the development of flavor and texture.
Potato starchNeutral
Potato starch is used as an anticaking agent to prevent clumping in shredded cheese. It is a natural ingredient derived from potatoes and is generally considered safe. It does not significantly alter the nutritional profile of the cheese.
Benefits
Helps maintain the texture and usability of shredded cheese by preventing clumping.
Powdered celluloseNeutral
Powdered cellulose is used as an anticaking agent in shredded cheese. It is derived from plant fibers and is considered safe for consumption. It helps maintain the texture of the cheese without adding calories or altering flavor.
Benefits
Prevents clumping in shredded cheese, maintaining its texture and usability.
Processing
Processed Foods
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