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Mozzarella

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Common questions

Is Mozzarella healthy?

Mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from cultured pasteurized milk, salt, lactic acid, and enzymes, which are typical ingredients for traditional cheese.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

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Mozzarella

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from cultured pasteurized milk, salt, lactic acid, and enzymes, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its processing level limits the score, but the simplicity and quality of the ingredients support a high rating within its category.

Key ingredients 4

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

Provides proteins and fats essential for a balanced diet. It is a source of calcium and other nutrients beneficial for bone health.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps in controlling the fermentation process and enhancing taste. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Lactic acid
Neutral

Lactic acid is used in cheese production to aid in fermentation and flavor development. It is naturally occurring and generally recognized as safe. It helps in the development of the cheese's texture and taste.

Benefits

Contributes to the fermentation process and flavor profile of cheese.

See more about Lactic acid →
Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for developing cheese texture. Enzymes are a standard component in cheese production, facilitating the transformation of milk into cheese.

Benefits

Essential for the coagulation process in cheese making, contributing to texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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