WHOLE MILK MOZZARELLA
Summary
Whole Milk Mozzarella is made from high-quality ingredients such as pasteurized milk, cheese cultures, and enzymes, which contribute to its nutritional value by providing essential nutrients like calcium and protein. The product is processed, but it maintains a clean ingredient list without harmful additives or seed oils, allowing it to achieve a high score within its category. The processing level limits its maximum potential score, but the absence of artificial additives and the presence of beneficial ingredients support a favorable rating.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance and bone health.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the texture of the cheese. While necessary in small amounts, excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Cheese culturesGood
Cheese cultures are beneficial bacteria used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process and contribute to the probiotic content of the cheese. These cultures can support gut health by promoting a healthy microbiome.
Benefits
Supports gut health by promoting a healthy microbiome and contributes to the development of cheese flavor and texture.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the final product. Typically derived from animal or microbial sources, they are generally safe and necessary for cheese production.
Benefits
Essential for coagulating milk and forming the structure of cheese.
Processing
Processed Foods
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