Whole Milk Mozzarella Farmstyle Shreds

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and helps in moisture control. While necessary in small amounts, excessive consumption can lead to health issues.

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They are naturally occurring bacteria that help in the cheese maturation process. These cultures are crucial for transforming milk into cheese.

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are a natural part of the cheese-making process and are essential for texture development. Enzymes can be derived from animal, microbial, or plant sources.

Potato starch is added to shredded cheese to prevent caking and clumping. It is a natural carbohydrate derived from potatoes and is commonly used in food processing. While it serves a functional purpose, it does not contribute significant nutritional value.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is an antifungal agent that prevents mold growth on the surface of cheese. While effective, its use as a preservative raises concerns about potential impacts on gut microbiota.