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MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE

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Common questions

Is MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE healthy?

MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE scores 68/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This shredded mozzarella cheese is a processed product with a relatively clean ingredient list, primarily composed of part-skim milk, cheese culture, and enzymes.

How processed is MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE?

MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Low-moisture part-skim mozzarella cheese counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MOZZARELLA LOW-MOISTURE PART-SKIM SHREDDED CHEESE

Hy-Vee
68 Fair

Analysis updated June 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Category Cheese
Summary

This shredded mozzarella cheese is a processed product with a relatively clean ingredient list, primarily composed of part-skim milk, cheese culture, and enzymes. The use of natamycin as a mold inhibitor is a minor concern, as it introduces a preservative to an otherwise straightforward product. The inclusion of anticaking agents is typical for shredded cheese, but they contribute to its processing level, which limits the score.

Key ingredients 3

Low-moisture part-skim mozzarella cheese
Good

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The cheese culture and enzymes used in its production are standard for cheese-making, ensuring a traditional product.

Benefits

Provides a good source of protein and calcium, supporting muscle function and bone health.

See more about Low-moisture part-skim mozzarella cheese →
Anticaking agent
Neutral

Anticaking agents like potato starch, corn starch, and calcium sulfate prevent clumping in shredded cheese. These agents are generally recognized as safe and are used in small quantities. They do not significantly alter the nutritional profile of the cheese.

Benefits

Helps maintain the texture and usability of shredded cheese by preventing clumping.

Natamycin
Bad

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 can be seen as unnecessary in fresh, high-quality products. Over-reliance on preservatives can detract from the perception of product purity.

Risks

Potential concerns include allergic reactions in sensitive individuals, although such cases are rare.

Benefits

Effectively prevents mold growth, extending the product's shelf life without altering flavor.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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