Tillamook Whole Milk Mozzarella
TillamookAnalysis updated September 2026 · How Scout scores
At a glance
Summary
Tillamook Whole Milk Mozzarella is made with a simple and clean ingredient list consisting of pasteurized milk, salt, cheese cultures, and enzymes. This traditional cheese product is processed but lacks any harmful additives or seed oils, which supports a higher score within its category. The processing level limits its maximum potential score, but its clean label and quality ingredients ensure it remains a healthy choice.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They consist of beneficial bacteria that help in the development of cheese. These cultures are standard in cheese production and do not pose significant health risks.
Benefits
Contribute to the development of flavor and texture in cheese through fermentation.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and are typically derived from animal or microbial sources. Enzymes are a necessary component in cheese making and do not have significant health concerns.
Benefits
Essential for coagulating milk and forming cheese curds, contributing to the cheese's texture.
Processing
Processed Foods
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