Supremo Italiano Low Moisture Part Skim Mozzarella Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese making. The product is processed but maintains a clean label with no artificial additives or harmful ingredients, contributing to its favorable score. The presence of beneficial cheese cultures enhances its nutritional profile, although the processing level limits its maximum potential score.
Key ingredients 4
Cheese cultureGood
Cheese culture is a beneficial bacterial starter used in cheese making to develop flavor and texture. It aids in the fermentation process, enhancing the nutritional profile of the cheese. The presence of live cultures can contribute to gut health.
Benefits
Contributes to the development of flavor and texture in cheese and may support digestive health through beneficial bacteria.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, though it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, necessary for controlling moisture and bacterial growth. While essential in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, helping to maintain the cheese's quality and safety.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process, contributing to texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for the cheese-making process, aiding in the development of texture and flavor.
Processing
Processed Foods
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