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Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE

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Common questions

Is Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE healthy?

Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This string cheese is made with a simple and clean ingredient list, including pasteurized milk, salt, cheese cultures, and enzymes, which are typical for traditional cheese-making.

How processed is Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE?

Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Galbani STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE

Galbani
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This string cheese is made with a simple and clean ingredient list, including pasteurized milk, salt, cheese cultures, and enzymes, which are typical for traditional cheese-making. Despite being processed, it lacks harmful additives or seed oils, making it a healthier option within its category. The processing level limits its score, but the absence of artificial ingredients and the use of beneficial cheese cultures contribute positively to its rating.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Contribute to the development of cheese flavor and texture and may support gut health by promoting beneficial bacteria.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can contribute to high blood pressure.

Risks

Excessive intake of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, helping to control microbial growth.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide additional nutritional benefits. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk to form cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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