MOZZARELLA CLASSIC SHREDDED REDUCED FAT LOW-MOISTURE PART-SKIM CHEESE
Good & GatherAnalysis updated August 2026 · How Scout scores
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At a glance
Summary
This shredded mozzarella cheese is moderately processed, containing pasteurized part-skim milk, cheese culture, salt, and enzymes, which are typical for cheese production. However, it includes an anti-caking blend with additives like natamycin, which, while natural, is used to extend shelf life and is not essential for health. The presence of these additives and the processing level limit its score compared to more traditional, minimally processed cheeses.
Key ingredients 9
Cheese cultureGood
Cheese culture is essential for the fermentation process in cheese production, contributing to flavor and texture. It consists of beneficial bacteria that aid in the development of the cheese. This ingredient is a natural part of traditional cheesemaking.
Benefits
Enhances the flavor and texture of cheese through natural fermentation processes.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a primary ingredient in cheese, providing protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.
Benefits
Provides essential nutrients such as protein and calcium, which are important for bone health.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. However, excessive salt intake can contribute to health issues like hypertension.
Risks
High sodium intake can lead to increased blood pressure and related health issues.
Benefits
Acts as a preservative and enhances the flavor of cheese.
Enzymes (microbial)Neutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective.
Benefits
Facilitates the cheese-making process and is suitable for vegetarian diets.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify foods with vitamin A, supporting vision and immune function. It is a synthetic form of vitamin A commonly used in fortified foods. While beneficial, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, but this is unlikely at normal dietary levels.
Benefits
Supports vision and immune health by providing an essential nutrient.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate extracted from potatoes. While it serves a functional purpose, it does not add nutritional value.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
CornstarchNeutral
Cornstarch is used as an anti-caking agent in shredded cheese products. It is a refined carbohydrate derived from corn. While it is effective in its role, it does not contribute nutritional benefits.
Benefits
Prevents clumping in shredded cheese, maintaining its texture.
Powdered celluloseNeutral
Powdered cellulose is used as an anti-caking agent in cheese products. It is derived from plant fibers and is considered safe for consumption. While it serves a functional purpose, it does not provide nutritional benefits.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While effective, it is an additive that some consumers prefer to avoid. Its use is generally considered safe, but it is not essential for health.
Risks
May cause allergic reactions in sensitive individuals, though this is rare.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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