MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from pasteurized milk, vinegar, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy ingredients. Its processing level limits the score, but the absence of artificial additives and the use of high-quality milk contribute positively to its 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 serves as a high-quality base for cheese production, contributing to its creamy texture and flavor.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk, contributing to the cheese's texture. It is a natural ingredient that helps in the fermentation process. While it plays a functional role, it does not significantly impact the nutritional profile of the cheese.
Benefits
Aids in the cheese-making process by helping to curdle milk and develop texture. Provides a natural means of acidification in cheese production.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture content and inhibits the growth of undesirable bacteria. While essential for taste and preservation, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of flavor. They are typically derived from natural sources and are essential for the cheese-making process. While they play a functional role, they do not contribute significantly to the nutritional content.
Benefits
Facilitate the cheese-making process by aiding in milk coagulation and flavor development. Essential for producing the desired texture and taste in cheese.
Processing
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