Mozzarella

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The use of cheese culture and enzymes aids in digestion and flavor development.

Potato starch is used as an anti-caking agent to prevent clumping in cheese products. It is a refined carbohydrate with minimal nutritional value. While it serves a functional purpose, it does not contribute significantly to the nutritional profile of the product.

Powdered cellulose is added to prevent caking and improve texture. It is derived from plant fibers and is not digestible by humans, thus providing no caloric value. Its primary role is functional, with no direct health benefits or risks.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, it is an additive that some consumers may prefer to avoid. Its use is generally considered safe, but it does not contribute to the nutritional value of the product.