Shop Map Research Get the app
Low-Moisture Part-Skim Mozzarella Cheese Sticks

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Low-Moisture Part-Skim Mozzarella Cheese Sticks healthy?

Low-Moisture Part-Skim Mozzarella Cheese Sticks scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is made from cultured organic pasteurized part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients typical of traditional cheese.

How processed is Low-Moisture Part-Skim Mozzarella Cheese Sticks?

Low-Moisture Part-Skim Mozzarella Cheese Sticks is NOVA Group 3: Processed Foods.

Which ingredients drive Low-Moisture Part-Skim Mozzarella Cheese Sticks' score?

In Scout's ingredient-by-ingredient analysis, Cultured organic pasteurized part-skim milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

85
Low-Moisture Part-Skim Mozzarella Cheese
Happy Farms
85
Organic Valley Stringles String Mozzarella Cheese
Organic Valley
$7.97
95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio

See more

Low-Moisture Part-Skim Mozzarella Cheese Sticks

Wegmans Organic
75 Good

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Wegmans
Category Cheese
Summary

This product is made from cultured organic pasteurized part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients typical of traditional cheese. The use of organic milk enhances its quality by reducing exposure to pesticides and antibiotics. Despite being processed, the absence of harmful additives or seed oils supports a high score within its category.

Key ingredients 3

Cultured organic pasteurized part-skim milk
Good

This ingredient is a primary component of cheese, providing essential nutrients like calcium and protein. The use of organic milk indicates a higher quality product with fewer pesticides and antibiotics. Pasteurization ensures safety by eliminating harmful bacteria.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Organic certification suggests fewer contaminants and a more sustainable production process.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making, contributing to the overall taste profile. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to elevated blood pressure and cardiovascular issues.

Benefits

Provides essential sodium for bodily functions and enhances the flavor of the cheese.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used in cheese-making to coagulate milk, replacing animal rennet. They are a vegetarian-friendly option and are essential for the cheese production process. These enzymes do not significantly alter the nutritional profile of the cheese.

Benefits

Allows for cheese production without animal-derived rennet, making it suitable for vegetarians.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese