At a glance
Summary
This mozzarella cheese is made from cultured pasteurized part-skim milk, which provides essential nutrients like protein and calcium. However, it includes natamycin as a preservative, indicating a moderate level of processing. While the ingredient list is relatively clean, the presence of an additive and the processing level limit its score compared to more traditional, minimally processed cheeses.
Key ingredients 6
Cultured pasteurized part-skim milkGood
This ingredient is a primary component of cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential nutrients with reduced fat content.
SaltNeutral
Salt is used for flavor and as a preservative in cheese. It is a common culinary ingredient with no significant processing concerns. However, 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, extending the shelf life of the product.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are naturally occurring and essential for cheese making. The use of enzymes is standard in cheese production and poses no health risks.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify the cheese with vitamin A. It is a synthetic form of vitamin A commonly used in food fortification. While beneficial for vision and immune function, excessive intake can be harmful.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from normal consumption of fortified foods.
Benefits
Supports vision and immune function by providing an essential nutrient.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a natural carbohydrate derived from potatoes. Its use is common in food processing and poses no significant health risks.
Benefits
Prevents clumping in shredded cheese, ensuring even distribution and ease of use.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. It is a natural antifungal agent but is considered an additive. While generally recognized as safe, its presence indicates processing.
Risks
May cause allergic reactions in sensitive individuals and indicates a higher level of processing.
Benefits
Prevents mold growth, extending the shelf life of the product.
Processing
Processed Foods
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