SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

This is the primary ingredient in mozzarella 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 benefits.

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture. They are essential for the cheese-making process and are generally considered safe. The cultures contribute to the probiotic content of the cheese.

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, helping to control moisture and bacterial growth. While necessary, excessive salt intake can lead to health issues.

Enzymes are used to coagulate milk, forming curds in cheese production. They are crucial for the cheese-making process and are typically derived from natural sources. Enzymes do not pose significant health risks.

Potato starch is added to shredded cheese to prevent clumping. It is a natural additive and generally considered safe. While it serves a functional purpose, it does not contribute significant nutritional value.

Corn starch is used as an anti-caking agent in shredded cheese. It is a common food additive and is generally recognized as safe. Like potato starch, it does not provide nutritional benefits.

Calcium sulfate is used as an anti-caking agent in cheese. It is a naturally occurring mineral and is considered safe for consumption. It does not significantly impact the nutritional profile of the cheese.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative raises concerns about potential impacts on gut microbiota. It is approved for use in food but should be consumed in moderation.