MOZZARELLA LOW-MOISTURE WHOLE MILK SHREDDED CHEESE
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are beneficial ingredients contributing to its nutritional value. However, it includes additives like potato starch and corn starch to prevent caking, which slightly increases its processing level. The presence of natamycin as a natural mold inhibitor is acceptable, but the overall processing and use of anti-caking agents prevent it from scoring higher.
Key ingredients 8
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 is a high-quality source of animal-based protein.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are essential for the development of traditional cheese characteristics.
Benefits
Promotes gut health by supporting beneficial bacteria in the digestive system.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in many foods, providing essential sodium. However, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Provides essential sodium necessary for various bodily functions.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources. Enzymes are crucial for the cheese-making process but do not provide direct nutritional benefits.
Benefits
Essential for the cheese-making process, contributing to texture and flavor.
Potato starchNeutral
Potato starch is used as an anti-caking agent in shredded cheese. It helps prevent clumping without significantly altering the nutritional profile. It is a common food additive with minimal health impact.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Corn starchNeutral
Corn starch is used similarly to potato starch as an anti-caking agent. It is a refined carbohydrate with minimal nutritional value. Its primary role is to maintain product texture.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Calcium sulfateNeutral
Calcium sulfate is used to prevent caking in shredded cheese. It is a mineral-based additive with no significant nutritional impact. Its use is primarily functional, ensuring product quality.
Benefits
Helps maintain the free-flowing nature of shredded cheese.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from natural sources and is considered safe in small quantities. Its primary function is to prevent spoilage without affecting flavor.
Benefits
Extends shelf life by preventing mold growth, ensuring product safety.
Processing
Processed Foods
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