WHOLE FOODS MARKET, FRESH MOZZARELLA CILIEGINE
Summary
This fresh mozzarella is made from cultured pasteurized milk, providing a good source of protein and calcium with minimal additives. The ingredients are clean and simple, with only citric and lactic acids used, which are common in cheese production. Despite being processed, the product maintains a high quality due to its straightforward ingredient list and lack of harmful substances.
At a glance
Key ingredients 5
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional quality. Culturing enhances flavor and digestibility, making it a beneficial component.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. The culturing process improves digestibility and adds beneficial probiotics.
Citric acidNeutral
Citric acid is used as a natural preservative and to adjust acidity in cheese production. It is commonly found in citrus fruits and is generally recognized as safe. In cheese, it helps in coagulation and flavor enhancement without significant health concerns.
Benefits
Helps in maintaining the desired acidity and flavor profile in cheese production. Acts as a natural preservative, extending shelf life.
Lactic acidNeutral
Lactic acid is a naturally occurring acid used to enhance flavor and preserve food. It is produced by fermentation and is safe for consumption. In cheese, it aids in the development of texture and tangy flavor.
Benefits
Contributes to the tangy flavor and texture of cheese. Acts as a natural preservative, supporting shelf stability.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods and is essential for various bodily functions. In cheese, it helps control moisture and bacterial growth.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese. Essential for maintaining fluid balance and nerve function in the body.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation and flavor development. They are derived from microbial sources and are an alternative to animal rennet. These enzymes are crucial for cheese texture and maturation.
Benefits
Facilitates cheese coagulation and flavor development. Provides an alternative to animal-derived rennet, suitable for vegetarian diets.
Processing
Processed Foods
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