Mozzarella Cheese
Summary
This mozzarella cheese is a processed product with a relatively clean ingredient list, primarily consisting of part-skim milk, cheese culture, salt, and enzymes. However, the presence of modified cornstarch as an anti-caking agent adds unnecessary processing, which slightly detracts from its overall quality. Despite being processed, it remains a good source of protein and calcium, contributing positively to its nutritional profile.
At a glance
Key ingredients 6
Low-moisture part-skim mozzarella cheeseGood
This cheese is a good source of protein and calcium, essential for bone health. It is made from part-skim milk, which reduces fat content while maintaining nutritional value. The low moisture content extends shelf life and enhances melting properties.
Benefits
Provides high-quality protein and calcium, supporting muscle function and bone health. The reduced fat content makes it a lighter option compared to full-fat cheeses.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is used to make cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content, making it a healthier choice.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
Cheese culture is essential for the fermentation process, contributing to flavor and texture development. It consists of beneficial bacteria that aid in cheese maturation. The cultures are generally safe and enhance the nutritional profile of cheese.
Benefits
Enhances flavor and texture while contributing beneficial bacteria that may support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture content and bacterial growth. While necessary in cheese production, 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 natural preservative, extending the shelf life of cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for texture and flavor development. Typically derived from animal or microbial sources, they are safe and effective in small amounts.
Benefits
Essential for cheese production, contributing to texture and flavor development.
Modified cornstarchBad
Modified cornstarch is used as an anti-caking agent in shredded cheese products. It is a processed ingredient that can affect the natural texture of cheese. While generally recognized as safe, it adds unnecessary processing to the product.
Risks
May contribute to a less natural texture and is a processed additive.
Benefits
Helps prevent clumping in shredded cheese, maintaining product quality.
Processing
Processed Foods
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