SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
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Great Value is carried at Walmart stores. Find one within 25 miles.
Summary
This shredded mozzarella cheese is a processed product with a relatively clean ingredient list, primarily consisting of cheese made from pasteurized part-skim milk. The addition of natamycin as a mold inhibitor is a minor concern, as it is a preservative that some consumers prefer to avoid. The product's processing level and the presence of additives like powdered cellulose for anti-caking slightly reduce its overall health score.
At a glance
Key ingredients 4
Low-moisture part-skim mozzarella cheeseGood
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 cheese culture and enzymes used in its production are standard for cheese-making and do not pose significant health concerns.
Benefits
Provides a good source of protein and calcium, supporting muscle and bone health.
Potato starchNeutral
Potato starch is used as an anti-caking agent to keep the cheese shreds separate. It is a natural carbohydrate derived from potatoes and is generally considered safe. However, it does not contribute significant nutritional value to the product.
See more about Potato starch →Powdered celluloseNeutral
Powdered cellulose is used to prevent caking and is derived from plant fibers. It is considered safe for consumption and is commonly used in food products. While it aids in texture, it does not provide nutritional benefits.
See more about Powdered cellulose →NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative can be seen as unnecessary in fresh, high-quality products. Some consumers may prefer products without added preservatives.
Risks
Potential concerns include consumer preference for preservative-free products.
Benefits
Helps prevent mold growth, extending the product's shelf life.
Processing
Processed Foods
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