MOZZARELLA shredded cheese

Mozzarella cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The curing process enhances flavor and texture without excessive processing.

Salt is used as a preservative and flavor enhancer in cheese production. It helps control microbial growth and contributes to the cheese's taste profile. The amount used is typically moderate, aligning with dietary guidelines.

Microbial enzymes are used in cheese-making to coagulate milk, replacing traditional animal rennet. They are derived from microbial sources, making them suitable for vegetarian diets. These enzymes are effective in cheese production without altering nutritional content.

Potato starch is used as an anti-caking agent to prevent cheese shreds from clumping. It is a natural carbohydrate derived from potatoes and minimally processed. Its use is common in shredded cheese products to maintain texture.

Tapioca starch is another anti-caking agent used to keep cheese shreds separate. It is extracted from cassava root and is gluten-free, making it suitable for those with gluten sensitivities. Its role is primarily functional, with minimal impact on nutrition.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative raises concerns about potential impacts on gut microbiota. It is generally recognized as safe but may contribute to resistance if overused.