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Mozzarella

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Common questions

Is Mozzarella healthy?

Mozzarella scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized cow's milk, providing essential nutrients like calcium and protein.

How processed is Mozzarella?

Mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk, Microbial rennet count 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

Milbona
70 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 4
Harmful ingredients 0
Owned by Schwarz Group
Category Cheese
Summary

This mozzarella cheese is made from pasteurized cow's milk, providing essential nutrients like calcium and protein. It contains a few additives such as starch and salt, which are common in processed cheeses, but lacks harmful substances like artificial colors or preservatives. The processing level limits its score, but the clean ingredient list and nutritional benefits contribute positively to its rating.

Key ingredients 5

Pasteurized cow's milk
Good

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.

Benefits

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

See more about Pasteurized cow's milk →
Microbial rennet
Good

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.

Benefits

Facilitates cheese production and is suitable for vegetarians.

See more about Microbial rennet →
Starch
Neutral

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
Neutral

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.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

Lactic acid cultures
Neutral

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.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Lactic acid cultures →

Processing

Group 3 · Processed

Processed Foods

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