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MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE CLASSIC SLICES

Common questions

Is MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE CLASSIC SLICES healthy?

MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE CLASSIC SLICES scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE CLASSIC SLICES?

MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE CLASSIC SLICES is NOVA Group 3: Processed Foods.

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MOZZARELLA LOW-MOISTURE PART-SKIM CHEESE CLASSIC SLICES

Good & Gather
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Target Corporation
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and microbial enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or harmful ingredients, allowing it to score well within its category. Its processing level limits the maximum score, but the absence of seed oils and artificial substances supports a high rating.

Key ingredients 4

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 affect flavor and texture.

Benefits

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

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

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The quality of cheese cultures can vary, impacting the final product's taste.

Benefits

Essential for the fermentation process, contributing to the development of cheese flavor and texture.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Acts as a preservative and enhances the flavor of the cheese.

See more about Salt →
Enzymes (microbial)
Neutral

Microbial enzymes are used in cheese production to coagulate milk, aiding in the formation of curds. They are a vegetarian alternative to animal rennet. These enzymes are crucial for cheese production but do not contribute additional nutritional value.

Benefits

Facilitates the cheesemaking process by aiding in milk coagulation, providing a vegetarian-friendly option.

Processing

Group 3 · Processed

Processed Foods

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