Fresh Mozzarella
Near you
Kirkland Signature is carried at Costco stores. Find one within 25 miles.
Summary
This fresh mozzarella is made from high-quality ingredients like pasteurized milk and enzymes, which contribute positively to its nutritional profile. The product is processed but maintains a clean ingredient list with minimal additives, only containing citric acid as a safe additive. Its processing level limits the score, but the absence of harmful ingredients and the presence of beneficial nutrients like protein and calcium support a favorable rating.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, offering a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control moisture content and inhibits the growth of undesirable bacteria. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the product.
VinegarNeutral
Vinegar is used in cheese production to aid in curdling the milk. It is a natural acid that helps in the coagulation process. Its use is minimal and primarily functional in cheese making.
Benefits
Assists in the cheese-making process by promoting curd formation.
Citric acidNeutral
Citric acid is a natural preservative and acidulant used to adjust acidity in cheese making. It is commonly found in citrus fruits and is used to enhance flavor and preserve freshness. Its role in cheese is primarily functional, with minimal impact on health.
Benefits
Helps maintain the desired acidity level in cheese, contributing to flavor and preservation.
EnzymesGood
Enzymes are essential in cheese making, aiding in the coagulation of milk and development of flavor. They are typically derived from animal or microbial sources and are crucial for the cheese's texture and taste. High-quality enzymes contribute to the overall quality of the cheese.
Benefits
Facilitates the cheese-making process, enhancing texture and flavor development.
Processing
Processed Foods
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