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LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS

Common questions

Is LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS healthy?

LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This product is a processed cheese with a simple ingredient list consisting of pasteurized part-skim milk, cheese culture, salt, and enzymes.

How processed is LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS?

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

Which ingredients drive LOW MOISTURE PART-SKIM MOZZARELLA WISCONSIN STRING CHEESE STICKS' 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 WISCONSIN STRING CHEESE STICKS

Crystal Farms
85 Excellent

Analysis updated August 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 product is a processed cheese with a simple ingredient list consisting of pasteurized part-skim milk, cheese culture, salt, and enzymes. It avoids harmful additives and seed oils, which is favorable for its category. However, as a processed food, it is subject to a processing level cap, limiting its maximum score despite the clean label.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of cheese flavor and texture, and may provide probiotics that support gut health.

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 calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. Part-skim milk is lower in fat compared to whole milk, which can be beneficial for those monitoring fat intake.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the fermentation process. While necessary for cheese production, excessive salt intake can contribute to health issues like hypertension.

Risks

Excessive consumption of salt can lead to increased blood pressure and related health issues.

Benefits

Enhances flavor and acts as a preservative, contributing to the safety and shelf-life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk and development of cheese texture. They are typically derived from animal, microbial, or plant sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor development of the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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