At a glance
Summary
This fresh sliced mozzarella is made from pasteurized milk, salt, and minimal additives, which are typical for cheese production. The product is processed but maintains a clean ingredient list without harmful substances, allowing it to score well within its category. The use of microbial enzymes and acids is standard in cheese making, contributing to its favorable rating despite the processing level.
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein source compared to plant-based alternatives.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential nutrients like vitamin D and B12.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production, providing necessary sodium for taste. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese production. Provides essential sodium for bodily functions.
Citric acidNeutral
Citric acid is used as a preservative and to adjust acidity in cheese production. It is naturally found in citrus fruits and is generally recognized as safe. It helps in maintaining the texture and flavor of the cheese.
Benefits
Helps maintain the texture and flavor of cheese. Acts as a natural preservative and acidity regulator.
Lactic acidNeutral
Lactic acid is used to control the acidity and enhance the flavor of cheese. It is produced by fermentation and is a natural component of dairy products. It supports the fermentation process, contributing to the development of cheese flavor.
Benefits
Enhances flavor and aids in the fermentation process of cheese. Naturally present in dairy products.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk in cheese production, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarian diets. These enzymes are essential for the cheese-making process, ensuring proper texture and flavor development.
Benefits
Suitable for vegetarians and essential for cheese production. Helps in achieving the desired texture and flavor of cheese.
Processing
Processed Foods
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