Mozzarella
Summary
This mozzarella cheese is made from pasteurized cow's milk, providing essential nutrients like calcium and protein, and uses vegetarian rennet, which is suitable for vegetarians. The ingredient list is clean with minimal additives, but the product is processed, which limits its maximum score. The presence of potato starch is typical for moisture control and does not significantly detract from its overall quality.
At a glance
Key ingredients 5
Pasteurised cow's milkGood
Pasteurised cow's 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 protein with a rich amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient that enhances taste. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese making.
Vegetarian rennetGood
Vegetarian rennet is used to coagulate milk in cheese production, offering an alternative to animal-derived rennet. It is suitable for vegetarians and helps in the cheese-making process without compromising quality. This ingredient supports ethical dietary choices.
Benefits
Facilitates cheese production while being suitable for vegetarians.
Starter cultureNeutral
Starter cultures are essential in cheese making, initiating fermentation and developing flavor. They consist of beneficial bacteria that aid in the cheese maturation process. These cultures are crucial for texture and taste development.
Benefits
Contributes to flavor and texture development in cheese.
Potato starchNeutral
Potato starch is used as an anti-caking agent in shredded cheese products. It prevents clumping and ensures even distribution. While it serves a functional purpose, it does not contribute significant nutritional value.
Benefits
Prevents clumping in cheese products, ensuring better texture.
Processing
Processed Foods
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