LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS, WISCONSIN STRING CHEESE
Summary
This mozzarella string cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are all clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like protein and calcium. Its minimal ingredient list and absence of artificial additives contribute positively to its rating, though the processing level limits the maximum score.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process and may contribute to gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the final product. Enzymes are typically derived from natural sources and are safe for consumption.
Benefits
Essential for the cheese-making process, contributing to texture and consistency.
Processing
Processed Foods
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