SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This shredded mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are generally beneficial ingredients providing essential nutrients like calcium and protein. However, the addition of anti-caking agents such as potato starch, corn starch, and calcium sulfate, along with natamycin as a mold inhibitor, indicates a moderate level of processing. While these additives are not harmful, they contribute to the product's processed nature, which limits its score.
Key ingredients 8
Pasteurized part-skim milkGood
This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. The use of cultures is a traditional method that supports the development of probiotics.
Benefits
Contributes to the development of probiotics, which can support digestive health.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, providing necessary sodium. However, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they are safe and effective.
Benefits
Crucial for the cheese-making process, aiding in milk coagulation.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural ingredient with minimal processing. While it serves a functional purpose, it does not add nutritional value.
Benefits
Helps maintain the texture and usability of shredded cheese.
Corn starchNeutral
Corn starch is another anti-caking agent used to keep cheese shreds separate. It is a common food additive with minimal health impact. Like potato starch, it is functional but not nutritionally beneficial.
Benefits
Prevents clumping, ensuring ease of use in cooking and serving.
Calcium sulfateNeutral
Calcium sulfate is used as an anti-caking agent and to fortify foods with calcium. It is generally recognized as safe and adds a small amount of calcium. Its primary role is functional, not nutritional.
Benefits
Provides a minor source of calcium and prevents caking.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from natural sources and is considered safe for consumption. Its use is limited to surface applications, minimizing ingestion.
Benefits
Effectively prevents mold growth, extending product shelf life.
Processing
Processed Foods
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