Green Valley 6 oz Lactose Free Mozzarella Shredded Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This shredded mozzarella cheese is made from pasteurized cultured part-skim milk, sea salt, and vegetarian enzymes, which are beneficial ingredients. However, it includes cellulose and potato starch as anti-caking agents, indicating a moderate level of processing. While the product is relatively clean, the presence of these additives and its processed nature limit its score.
Key ingredients 6
Pasteurized Cultured Part-Skim MilkGood
This is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
Sea SaltGood
Sea salt is a natural source of sodium and trace minerals. It is minimally processed compared to refined table salt. The presence of trace minerals can offer additional health benefits.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals that support electrolyte balance and nerve function.
Vegetarian EnzymeNeutral
Vegetarian enzymes are used to coagulate milk in cheese production. They are an alternative to animal rennet, making the product suitable for vegetarians. These enzymes do not significantly alter the nutritional profile of the cheese.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarian diets.
Lactase EnzymeNeutral
Lactase enzyme is added to break down lactose, making the cheese suitable for lactose-intolerant individuals. It does not affect the taste or texture of the cheese. This enzyme is crucial for those who cannot digest lactose naturally.
Benefits
Enables lactose-intolerant individuals to consume dairy products without discomfort.
CelluloseNeutral
Cellulose is used as an anti-caking agent to prevent cheese shreds from clumping. It is derived from plant fibers and is generally recognized as safe. It does not contribute to the nutritional value of the cheese.
Risks
Excessive consumption may lead to digestive discomfort.
Benefits
Helps maintain the texture and usability of shredded cheese by preventing clumping.
Potato StarchNeutral
Potato starch is used as an anti-caking agent in shredded cheese. It is a natural ingredient that helps keep the cheese shreds separate. It does not significantly impact the nutritional profile of the cheese.
Benefits
Prevents clumping of cheese shreds, maintaining product quality and usability.
Processing
Processed Foods
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