Whole Milk Mozzarella

Tillamook
85 Excellent
7.5 oz
View on Amazon
Verified Amazon match

Summary

Whole Milk Mozzarella is made from high-quality ingredients such as pasteurized milk, cheese cultures, and enzymes, which contribute to its nutritional value and clean label. The product is processed, but it avoids harmful additives and maintains a short ingredient list, which supports a favorable rating. The presence of beneficial bacteria and natural enzymes enhances its flavor and texture, making it a healthier choice within its category.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Tillamook County Creamery Association
Category Cheese

Key ingredients 4

Pasteurized milk
Good

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 serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the growth of bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Cheese cultures
Very Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are essential for developing the characteristic taste of mozzarella.

Benefits

Promotes gut health and aids in the fermentation process, enhancing flavor and texture.

Enzymes
Good

Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the texture and structure of cheese. Typically derived from natural sources, they are safe and effective in cheese production.

Benefits

Essential for cheese coagulation, contributing to texture and structure.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout app

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store