Low-Moisture Part-Skim Mozzarella Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, microbial enzymes, and vitamin A palmitate, which are typical ingredients for cheese production. The product is processed but maintains a relatively clean ingredient list without harmful additives or seed oils. The use of part-skim milk helps reduce fat content while still providing essential nutrients like calcium and protein.
Key ingredients 5
Pasteurized part-skim milkGood
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.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for developing the flavor and texture of cheese through fermentation.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content. Excessive consumption of salt can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used as a coagulant in cheese making, an alternative to animal rennet. They are derived from microbial sources, making them suitable for vegetarians. The use of microbial enzymes can vary in effectiveness compared to traditional rennet.
Benefits
Suitable for vegetarians and aids in the cheese coagulation process.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify the 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. The fortification helps meet dietary vitamin A requirements.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from normal consumption of fortified foods.
Benefits
Provides vitamin A, supporting vision and immune health.
Processing
Processed Foods
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