LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Good & GatherAnalysis updated August 2026 · How Scout scores
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At a glance
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are all traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any artificial additives or harmful substances. Its processing level limits the score, but the absence of seed oils and artificial additives supports a high rating within its category.
Key ingredients 4
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese, contributing to flavor and texture development. They play a crucial role in the maturation of cheese, enhancing its nutritional profile. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and potentially benefiting gut health by promoting beneficial bacteria.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a primary ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. It is a standard ingredient in many cheese products, offering a balance of nutrients.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of undesirable bacteria during fermentation. While necessary in cheese production, excessive salt intake can contribute to health issues like hypertension.
Risks
Excessive consumption of salt can lead to increased blood pressure and related health issues.
Benefits
Acts as a preservative and flavor enhancer in cheese production.
Enzymes (microbial)Neutral
Microbial enzymes are used in cheese making to coagulate milk, an essential step in cheese production. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective for cheese production.
Benefits
Facilitates the cheese-making process and is suitable for vegetarian diets.
Processing
Processed Foods
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