LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are generally clean ingredients. However, the addition of powdered cellulose to prevent caking and the presence of two additives contribute to its classification as an ultra-processed product. Despite its good protein content, the processing level limits its overall healthiness score.
At a glance
Key ingredients 4
Cultured pasteurized part-skim milkNeutral
This ingredient is the primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process by regulating bacterial growth. However, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are a vegetarian alternative to animal rennet. These enzymes are essential for the cheese-making process but do not contribute significant nutritional value.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Powdered celluloseNeutral
Powdered cellulose is added to prevent caking in shredded cheese products. It is derived from plant fibers and is considered safe for consumption. While it does not provide nutritional benefits, it ensures product quality by maintaining texture.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Processing
Ultra-Processed Foods
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