Whole Milk Low-Moisture Mozzarella Cheese

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.

Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture. They contribute to the probiotic content of the cheese, which can support gut health. The use of traditional cultures is a sign of quality in cheese production.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste profile. However, excessive consumption of salt can lead to health issues.

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The use of microbial or animal-derived enzymes is common in cheese.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a common additive in pre-shredded cheese products. While it does not add nutritional value, it is generally considered safe.

Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent that extends the shelf life of cheese products. While approved for use in food, some consumers prefer to avoid preservatives.