LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and simple ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional value. Despite being processed, the absence of harmful additives or seed oils supports a higher score within its category.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk, making it a healthier option for those monitoring fat intake.
Cheese cultureNeutral
Cheese culture is used to initiate the fermentation process in cheese making, contributing to flavor and texture development. It consists of beneficial bacteria that help in the cheese maturation process. The cultures are essential for transforming milk into cheese but do not provide direct nutritional benefits.
Benefits
Essential for developing the characteristic flavor and texture of cheese. Supports the fermentation process, enhancing the overall quality of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative, extending the shelf life of the 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 significant nutritional value. The enzymes used are typically derived from microbial or animal sources.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese formation.
Processing
Processed Foods
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