Dutch Farms Fancy Shredded Mozzarella Cheese, 8 Oz.

This is the primary ingredient in mozzarella cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Cheese cultures are essential for the fermentation process, contributing to flavor and texture. They help in the development of beneficial bacteria that can aid digestion. The use of traditional cultures indicates minimal processing.

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese making, providing taste and extending shelf life. The amount used is typically moderate in cheese products.

Enzymes are used to coagulate milk, forming the cheese curds. They are a natural part of cheese production and are necessary for texture development. The use of enzymes is standard in cheese making.

Potato starch is used to prevent clumping in shredded cheese. It is a natural additive derived from potatoes and is generally considered safe. Its use is common in pre-shredded cheese products.

Corn starch serves a similar purpose to potato starch, preventing clumping in shredded cheese. It is a widely used food additive derived from corn. Its inclusion is typical in processed cheese products.

Cellulose is used as an anti-caking agent in shredded cheese. It is derived from plant fibers and is considered safe but adds no nutritional value. Its use is common in processed foods to maintain texture.

Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent approved for use in food but is not naturally occurring in cheese. Its presence indicates a higher level of processing.