STRING CHEESE LOW MOISTURE PART SKIM MOZZARELLA CHEESE
Summary
This string cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are clean and simple ingredients for a processed cheese product. The processing level limits its score, but the absence of harmful additives or seed oils allows it to achieve a high rating within its category. Its nutritional profile, with a good amount of protein and essential nutrients, further supports its positive evaluation.
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 nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and does not provide additional nutritional benefits. While necessary for flavor, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that help in the cheese maturation process. While they play a crucial role in cheese production, they do not provide direct nutritional benefits.
Benefits
Contributes to the development of flavor and texture in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not contribute additional nutritional value. Enzymes are typically derived from animal or microbial sources and are safe for consumption.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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