Light Low-Moisture Part-Skim Mozzarella Cheese

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of cheese. They are naturally occurring bacteria that help in the cheese-making process. These cultures are generally considered safe and beneficial for gut health.

Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the moisture content and texture of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Microbial enzymes are used in cheese-making to coagulate milk, forming curds. They are a vegetarian alternative to animal rennet and are widely used in cheese production. These enzymes are generally recognized as safe and effective.

Vitamin A palmitate is added to fortify cheese with vitamin A, an essential nutrient for vision and immune function. It is a synthetic form of vitamin A commonly used in food fortification. While beneficial, excessive intake of vitamin A can be toxic.