Whole Foods Market Low-Moisture Part-Skim Mozzarella Cheese
Whole Foods MarketAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from cultured pasteurized part-skim milk, salt, and microbial enzymes, which are simple and traditional ingredients for cheese. Despite being processed, it lacks harmful additives or seed oils, making it a relatively clean product within its category. The processing level limits its score, but the straightforward ingredient list supports a higher rating within the processed cheese category.
Key ingredients 3
Cultured pasteurized part-skim milkNeutral
This ingredient is the primary component of mozzarella cheese, providing protein and calcium. It is pasteurized to ensure safety by eliminating harmful bacteria. The part-skim nature reduces fat content compared to whole milk cheese.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances the taste. However, it is refined and lacks the trace minerals found in unrefined salts.
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, contributing to its shelf life.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk in cheese production, serving as an alternative to animal rennet. They are essential for the cheese-making process and are suitable for vegetarians. These enzymes are derived from microbial sources, ensuring consistency in cheese production.
Benefits
Facilitates the cheese-making process and is suitable for vegetarian diets.
Processing
Processed Foods
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