At a glance
Summary
This mozzarella cheese is primarily made from pasteurized milk, which is a good source of protein and calcium. It contains a minimal amount of additives, with citric acid being the only one, used as a souring agent. Despite being processed, the ingredient list is relatively clean, allowing it to score well within its category.
Key ingredients 4
MilkGood
Milk is a primary source of protein and calcium, essential for bone health. It is pasteurized to ensure safety by eliminating harmful bacteria. The quality of milk can vary based on the source, with organic and grass-fed options offering additional benefits.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Rich in protein and calcium, supporting muscle function and bone health.
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 generally considered safe and effective for cheese making.
Benefits
Provides a vegetarian-friendly option for cheese coagulation.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in many foods, providing essential sodium. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive sodium intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese.
Citric acidNeutral
Common acidulant and preservative — safe at typical use levels, neither beneficial nor harmful.
Risks
May cause digestive discomfort or irritation in some individuals.
Benefits
Helps in the acidification process during cheese making.
Processing
Processed Foods
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