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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 part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese production.

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 culture 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 part-skim milk, cheese culture, salt, and enzymes, which are simple and traditional ingredients for cheese production. The product is processed, but it avoids harmful additives and maintains a clean label, contributing to its favorable rating. Its processing level limits the score, but the absence of artificial additives and the use of beneficial cheese cultures support a high score within its category.

Key ingredients 4

Cheese culture
Good

Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. The fermentation process enhances the digestibility of the cheese.

Benefits

Contains probiotics that may support digestive health and enhance nutrient absorption.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may reduce some nutritional benefits.

Benefits

Provides essential nutrients such as calcium and protein, important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, which is essential for various bodily functions. However, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive sodium intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process and do not pose significant health concerns. The type of enzyme used can vary, but they are generally safe and effective.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese texture and structure.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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