At a glance
Summary
This mozzarella cheese is made from milk, ultrafiltered skim milk, salt, bacterial culture, calcium chloride, and microbial enzymes, which are all standard ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is strong, with a good balance of protein and fat, making it a healthy choice within its category.
Key ingredients 6
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a range of vitamins and minerals. The quality of milk can vary based on the source, with organic and grass-fed options offering additional benefits.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Ultrafiltered skim milkNeutral
Ultrafiltered skim milk is processed to remove some water and lactose, concentrating the protein content. This process enhances the protein-to-calorie ratio but may reduce some natural nutrients. It is often used to improve the nutritional profile of dairy products.
Benefits
Higher protein content compared to regular milk, beneficial for muscle maintenance and repair.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods and provides sodium, an essential electrolyte. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Provides essential sodium for maintaining fluid balance and nerve function.
Bacterial cultureNeutral
Bacterial cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheesemaking process and contribute to the texture and taste of the final product. The specific strains used can vary, affecting the cheese's characteristics.
Benefits
Essential for fermentation, contributing to flavor development and potential probiotic benefits.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in the dairy industry and is generally recognized as safe. It helps maintain the structural integrity of the cheese.
Benefits
Improves curd formation and texture in cheese production.
Microbial enzymesNeutral
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese production. They aid in coagulating milk, essential for cheese making. These enzymes are derived from microbial sources and are widely accepted in the industry.
Benefits
Provides a vegetarian-friendly option for cheese coagulation, supporting diverse dietary preferences.
Processing
Processed Foods
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