Low-Moisture Part-Skim Mozzarella Cheese
Summary
This mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and seed oils supports a higher rating within its category.
At a glance
Key ingredients 3
Cultured pasteurized part-skim milkGood
This ingredient is a primary component of mozzarella cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing enhances flavor and digestibility. Part-skim milk reduces fat content, making it a healthier option compared to full-fat alternatives.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the cheese aging process. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease if consumed in excess.
Benefits
Essential for flavor enhancement and preservation in cheese production.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are a vegetarian alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective in cheese making.
Benefits
Allows for cheese production without animal-derived rennet, making it suitable for vegetarians.
Processing
Processed Foods
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