Mozzarella
Summary
This mozzarella cheese is made from milk, salt, citric acid, and enzymes, which are relatively clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a good nutritional profile with high protein and moderate fat content. The presence of citric acid as an additive is minimal and does not significantly detract from its overall quality.
At a glance
Key ingredients 4
MilkGood
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. The use of high-quality milk can enhance the nutritional profile of the cheese.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances taste. The amount used is typically moderate in traditional cheese production.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Citric AcidNeutral
Citric acid is used as an acidulant to help curdle the milk in cheese making. It is a naturally occurring compound found in citrus fruits. In cheese production, it aids in achieving the desired texture and acidity.
See more about Citric Acid →RennetNeutral
Rennet is an enzyme used to coagulate milk, forming curds in cheese production. It can be derived from animal or microbial sources. The use of rennet is essential for traditional cheese making.
See more about Rennet →Processing
Processed Foods
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