LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
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Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients. The use of part-skim milk helps reduce fat content while maintaining nutritional value, and the cheese cultures contribute to flavor and digestibility. Despite being processed, the absence of harmful additives and the presence of beneficial ingredients support a high score within its category.
At a glance
Key ingredients 4
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Lower fat content compared to whole milk options.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They contribute to the breakdown of lactose, making cheese more digestible for some individuals. The use of specific cultures can enhance the nutritional profile by increasing probiotic content.
Benefits
May improve gut health by introducing beneficial bacteria. Enhances flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor development and preservation in cheese making.
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 recognized as safe and effective in cheese making.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
Processing
Processed Foods
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