Whole Foods Market Fresh Mozzarella Ciliegine
Whole Foods MarketAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This fresh mozzarella is made from cultured pasteurized milk, citric acid, lactic acid, salt, and microbial enzymes, which are typical ingredients for cheese production. The product is processed but maintains a clean ingredient list with minimal additives, contributing to its favorable score. The absence of harmful ingredients like seed oils or artificial additives supports its high rating within the processed food category.
Key ingredients 5
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
Citric acidNeutral
Citric acid is used as a preservative and to enhance flavor in foods. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the stability and quality of the product.
Risks
Excessive consumption may cause tooth enamel erosion or gastrointestinal discomfort.
Benefits
Helps preserve the product and enhance flavor without significant nutritional benefits.
Lactic acidNeutral
Lactic acid is a natural acid used to adjust acidity and enhance flavor in dairy products. It is produced through fermentation and is generally safe for consumption. It contributes to the tangy taste of cheese.
Benefits
Enhances flavor and aids in the fermentation process, contributing to the characteristic taste of cheese.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in cheese production. While necessary for flavor, excessive intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet and are suitable for vegetarians. These enzymes are essential for cheese texture and flavor development.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
Processing
Processed Foods
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