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Mozzarella

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Mozzarella healthy?

Mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from simple ingredients: pasteurized milk, salt, lactic acid, and natural rennet, which are typical for traditional cheese production.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

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Mozzarella

angelo & franco
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from simple ingredients: pasteurized milk, salt, lactic acid, and natural rennet, which are typical for traditional cheese production. Despite being classified as processed, it avoids harmful additives and maintains a clean label, contributing to a favorable score. The processing level limits its maximum potential score, but the absence of artificial ingredients and the use of natural components support a high rating within its category.

Key ingredients 4

Pasteurized Milk
Neutral

Pasteurized milk is a primary ingredient in cheese production, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese making, offering a balanced nutritional profile.

Benefits

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

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the product.

See more about Salt →
Lactic Acid
Neutral

Lactic acid is used in cheese production to aid in fermentation and flavor development. It is naturally occurring and generally recognized as safe. It helps in the development of the cheese's texture and tangy flavor.

Benefits

Contributes to the fermentation process, enhancing flavor and texture in cheese.

See more about Lactic Acid →
Natural Rennet
Neutral

Natural rennet is an enzyme used in cheese making to coagulate milk, forming curds. It is derived from animal sources and is essential for traditional cheese production. It plays a crucial role in developing the texture and flavor of cheese.

Benefits

Essential for coagulating milk in cheese making, contributing to the texture and flavor of the final product.

Processing

Group 3 · Processed

Processed Foods

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