Mozzarella

Pasteurized 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 serves as a base for fermentation, contributing to the cheese's texture and flavor.

Starch is used as a thickening agent in various food products. It helps in maintaining the desired texture and consistency of the cheese. While it does not add significant nutritional value, it is generally considered safe for consumption.

Table salt is used for flavor enhancement and preservation in cheese. It is a refined form of sodium chloride, lacking trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can lead to health issues.

Microbial rennet is an enzyme used to coagulate milk, essential in cheese-making. It is a vegetarian alternative to animal rennet, making it suitable for a wider audience. This ingredient is crucial for developing the cheese's texture and flavor.

Lactic acid cultures are used in cheese-making to ferment lactose, contributing to flavor and texture. They play a role in the development of the cheese's characteristic tang. While beneficial for fermentation, they do not provide significant nutritional benefits.