whole milk mozzarella
Near you
wegmans is carried at Wegmans stores. Find one within 25 miles.
Summary
This whole milk mozzarella is made from high-quality ingredients such as pasteurized milk, cheese cultures, and enzymes, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. Its processing level limits the maximum score, but the absence of seed oils and artificial additives helps it achieve a strong rating.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. While it contributes to sodium intake, it is essential for the cheese's taste and preservation.
Risks
Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They play a crucial role in developing flavor and texture. These cultures can also contribute to gut health by promoting beneficial bacteria.
Benefits
May support gut health by promoting beneficial bacteria.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling the milk. It is a natural ingredient with minimal processing. While it does not significantly impact the nutritional profile, it is essential for the cheese-making process.
See more about Vinegar →EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are naturally occurring and essential for transforming milk into cheese. While they do not add nutritional value, they are crucial for cheese texture and taste.
See more about Enzymes →Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store