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LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE

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Common questions

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

LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella string cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients in cheese-making.

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

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

Which ingredients drive LOW-MOISTURE PART-SKIM MOZZARELLA STRING CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures 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 STRING CHEESE

Great Value
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

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

This mozzarella string cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients in cheese-making. Despite being processed, it maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The presence of beneficial cheese cultures further enhances its nutritional profile, contributing positively to gut health.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They enhance the flavor and texture of the cheese while also contributing to gut health. These cultures are a natural part of traditional cheese-making, promoting a healthy digestive system.

Benefits

Contribute to gut health by promoting beneficial bacteria in the digestive system and enhance the flavor and texture of cheese.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.

Benefits

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

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese-making to enhance flavor and act as a preservative. It is a standard ingredient in cheese, providing taste and extending shelf life. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to the texture and flavor of the final product. Typically derived from animal or microbial sources, they are a natural part of cheese production.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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