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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Common questions

Is LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE healthy?

LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and traditional ingredients for cheese production.

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

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

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

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE

Crystal Farms
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Milton G. Waldbaum Company
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and traditional ingredients for cheese production. The product is processed, but it avoids harmful additives and maintains a simple ingredient list, allowing it to score well within its category. The presence of beneficial cheese cultures contributes positively to its nutritional profile, supporting gut health.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's characteristics. This ingredient supports gut health by introducing probiotics.

Benefits

Promotes gut health through the introduction of beneficial bacteria and enhances the flavor profile of the cheese.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. It is a standard ingredient in many dairy products, offering a balance of nutrients.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium for bodily functions. However, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive intake of salt can contribute to high blood pressure and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

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Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are essential for traditional cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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