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Mozzarella grated

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Mozzarella grated healthy?

Mozzarella grated scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This grated mozzarella is made from pasteurized cow's milk, salt, cultures, microbial rennet, and potato starch, which are typical ingredients for cheese.

How processed is Mozzarella grated?

Mozzarella grated is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella grated's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mozzarella grated

Milbona
70 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Schwarz Group
Category Cheese
Summary

This grated mozzarella is made from pasteurized cow's milk, salt, cultures, microbial rennet, and potato starch, which are typical ingredients for cheese. The presence of potato starch as an anti-caking agent is common in pre-grated cheeses, but it slightly increases the processing level. Despite being processed, the product maintains a relatively clean ingredient list without harmful additives, which supports a higher score within its category.

Key ingredients 5

Pasteurized cow's milk
Good

A primary ingredient in cheese, providing high-quality protein and essential nutrients like calcium. Pasteurization ensures safety by eliminating harmful bacteria. It is a staple in traditional cheese-making, offering a rich source of nutrients.

Risks

Potential lactose intolerance issues for some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized cow's milk →
Salt
Neutral

Used for flavor enhancement and preservation in cheese. Regular table salt does not provide additional trace minerals. It is a common ingredient in processed foods.

Risks

Excessive consumption can lead to high blood pressure and cardiovascular issues.

See more about Salt →
Dairy cultures
Neutral

Essential for the fermentation process in cheese-making, contributing to flavor and texture. They help in the development of the cheese's characteristic taste. Cultures are a natural part of traditional cheese production.

Benefits

Contributes to the development of flavor and texture in cheese.

Microbial rennet
Neutral

An enzyme used to coagulate milk, essential in cheese production. Microbial rennet is a vegetarian alternative to animal rennet. It is widely used in cheese-making for its effectiveness.

Benefits

Allows for the production of vegetarian-friendly cheese.

See more about Microbial rennet →
Potato starch
Neutral

Used as an anti-caking agent to prevent clumping in grated cheese. It is a natural carbohydrate derived from potatoes. Commonly used in food processing for its functional properties.

Benefits

Helps maintain the texture and usability of grated cheese.

See more about Potato starch →

Processing

Group 3 · Processed

Processed Foods

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