Mozzarella
Summary
This mozzarella cheese is made from pasteurized milk, microbial rennet, and minimal additives, which contributes to its nutritional value and clean ingredient profile. The presence of citric acid as an additive is not concerning, but the product is processed, which limits its score. Despite being processed, the cheese maintains a high quality due to its simple and beneficial ingredients.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control the fermentation process and enhances taste. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial rennetGood
Microbial rennet is used to coagulate milk in cheese production, offering a vegetarian alternative to animal rennet. It is derived from microbial sources, making it suitable for vegetarians. This ingredient is essential for cheese texture and formation.
Benefits
Provides a vegetarian-friendly option for cheese coagulation.
Ripening culturesNeutral
Ripening cultures are used to develop flavor and texture in cheese. They consist of beneficial bacteria that aid in fermentation. These cultures are crucial for the maturation process of cheese.
Benefits
Contribute to the development of flavor and texture in cheese.
Citric acidNeutral
Citric acid is used as an acidifying agent in cheese production to adjust pH levels. It is a naturally occurring compound found in citrus fruits. While generally safe, it can cause irritation in sensitive individuals.
Risks
May cause irritation in sensitive individuals if consumed in large amounts.
Benefits
Helps in adjusting pH levels during cheese production.
Processing
Processed Foods
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