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GALBANI, LOW MOISTURE PART SKIM MOZZARELLA CHEESE

Common questions

Is GALBANI, LOW MOISTURE PART SKIM MOZZARELLA CHEESE healthy?

GALBANI, LOW MOISTURE PART SKIM MOZZARELLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is GALBANI, LOW MOISTURE PART SKIM MOZZARELLA CHEESE?

GALBANI, LOW MOISTURE PART SKIM MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

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GALBANI, LOW MOISTURE PART SKIM MOZZARELLA CHEESE

Galbani
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no artificial additives or harmful substances, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral nutritional profile.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

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Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture. They are essential for the cheese-making process but do not provide significant nutritional benefits on their own. The cultures contribute to the characteristic taste of mozzarella.

Benefits

Contributes to the development of cheese flavor and texture through fermentation.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health concerns. The salt content in cheese contributes to its overall taste profile.

Risks

Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not have direct nutritional benefits. Enzymes help in achieving the desired texture and consistency of the cheese.

Benefits

Essential for the cheese-making process, aiding in milk coagulation and curd formation.

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Processing

Group 3 · Processed

Processed Foods

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