At a glance
Summary
This mozzarella cheese is a processed food with a simple ingredient list, including pasteurized milk, salt, microbial rennet, and citric acid. The presence of only one additive and the absence of harmful ingredients like seed oils or artificial colors contribute positively to its score. However, due to its processing level, the score is capped, despite the clean label.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making, helping to control moisture and inhibit bacterial growth. While necessary for the process, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
Microbial rennetNeutral
Microbial rennet is used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet, derived from microbial sources. This ingredient is essential for cheese texture and formation.
Benefits
Allows for the production of vegetarian-friendly cheese without compromising texture or flavor.
Ripening culturesNeutral
Ripening cultures are used to develop flavor and texture in cheese. They consist of beneficial bacteria that aid in the fermentation process. These cultures are crucial for the maturation and flavor profile of the cheese.
Benefits
Contribute to the development of complex flavors and improve the digestibility of the cheese.
Citric acidNeutral
Citric acid is used as an acidulant in cheese-making to adjust pH levels. It is a naturally occurring acid found in citrus fruits and is commonly used in food processing. In cheese, it helps in coagulation and flavor enhancement.
Benefits
Assists in the cheese-making process by aiding in milk coagulation and enhancing flavor.
Processing
Processed Foods
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