Mozzarella light
Summary
This mozzarella light cheese is made from pasteurized cow's milk, lactic ferments, and minimal additives, which contribute to its nutritional value and digestibility. The product is processed but maintains a clean ingredient list with no harmful additives, making it a healthier option within its category. The presence of beneficial ingredients like lactic ferments supports gut health, while the low level of processing ensures a good balance of nutrients.
At a glance
Key ingredients 5
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients, supporting overall health.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall well-being.
Citric acidNeutral
Citric acid is used as a preservative and flavor enhancer in food products. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the product's freshness and flavor.
Benefits
Helps preserve the freshness and enhance the flavor of food products. Naturally found in citrus fruits and contributes to the product's acidity balance.
Lactic fermentsGood
Lactic ferments are beneficial bacteria used in the fermentation process of dairy products. They improve gut health by promoting a healthy balance of intestinal flora. Fermentation enhances the digestibility and nutritional profile of the product.
Benefits
Supports gut health by promoting beneficial bacteria in the digestive system. Enhances the nutritional value and digestibility of dairy products.
RennetNeutral
Rennet is an enzyme used in cheese-making to coagulate milk, forming curds. It is essential for the production of many types of cheese. The use of rennet is a traditional method in cheese production.
Benefits
Essential for cheese production, aiding in the coagulation of milk. Contributes to the texture and flavor development in cheese.
SaltNeutral
Salt is used in cheese-making for flavor enhancement and preservation. It helps control the growth of undesirable bacteria. While necessary for flavor, excessive consumption should be avoided.
Risks
Excessive salt intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese products. Helps control microbial growth during cheese production.
Processing
Processed Foods
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