GALBANI, FRESH MOZZARELLA CHEESE
Summary
This fresh mozzarella cheese is made from simple, high-quality ingredients like pasteurized milk, vinegar, salt, and enzymes, which contribute to its nutritional value and minimal processing. Despite being classified as processed, it lacks harmful additives or seed oils, allowing it to maintain a high score within its category. The clean ingredient list and the absence of artificial substances enhance its rating, although the processing level imposes a cap on the score.
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 the product's overall nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk, contributing to the texture and flavor of the cheese. It is a natural ingredient with minimal processing involved. While it plays a functional role in cheese production, it does not significantly impact the nutritional profile of the final product.
See more about Vinegar →SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, contributing to the taste and shelf life of the product. While necessary for flavor, excessive consumption of salt can lead to health concerns.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, essential for forming curds. They are typically derived from natural sources and are crucial for the cheese-making process. Enzymes do not contribute significantly to the nutritional content of the cheese.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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