At a glance
Summary
This mozzarella cheese is made from simple ingredients: pasteurized milk, vinegar, salt, and microbial enzymes, which contribute to its clean label. Despite being processed, it lacks harmful additives or seed oils, making it a healthier choice within its category. The processing level limits its score, but the absence of artificial ingredients and the use of traditional cheesemaking methods support a high rating.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard practice in cheese production to ensure safety.
Benefits
Provides a source of calcium and protein, essential for bone health and muscle maintenance.
VinegarNeutral
Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing. Its use in cheese is primarily functional, with no significant health impact.
See more about Vinegar →SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, providing taste and extending shelf life. The amount used is typically moderate in cheese.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarian cheese production. Their use is common in modern cheese making.
Benefits
Allows for the production of vegetarian-friendly cheese by replacing animal-derived rennet.
Processing
Processed Foods
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