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Mozzarella String Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Mozzarella String Cheese healthy?

Mozzarella String Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Mozzarella String Cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese.

How processed is Mozzarella String Cheese?

Mozzarella String Cheese is NOVA Group 3: Processed Foods.

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Mozzarella String Cheese

Galbani
85 Excellent

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

Mozzarella String Cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its 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 primary ingredient in 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 balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture. They consist of beneficial bacteria that help in cheese maturation. These cultures are a natural part of cheese production.

Benefits

Aid in the fermentation process, enhancing flavor and texture of the cheese.

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Enzymes
Neutral

Enzymes are used to coagulate milk, forming curds and whey, which are essential steps in cheese making. They can be derived from animal or microbial sources. Enzymes are crucial for the cheese-making process, impacting texture and flavor.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation, essential for cheese structure.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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