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Low-Moisture Part-Skim Mozzarella Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Low-Moisture Part-Skim Mozzarella Cheese healthy?

Low-Moisture Part-Skim Mozzarella Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are clean and traditional ingredients for cheese production.

How processed is Low-Moisture Part-Skim Mozzarella Cheese?

Low-Moisture Part-Skim Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Low-Moisture Part-Skim Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Low-Moisture Part-Skim Mozzarella Cheese

Happy Farms
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which are clean and traditional ingredients for cheese production. Despite being processed, it lacks harmful additives or seed oils, making it a relatively healthy choice within its category. The processing level limits its score, but the simplicity and quality of its ingredients support a high rating.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of cheese flavor and texture, and may provide probiotic benefits depending on the strains used.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may affect flavor and texture.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used as a coagulant in cheese-making, providing an alternative to animal rennet. They are derived from microbial sources, making them suitable for vegetarian products. The use of microbial enzymes can vary in effectiveness compared to traditional rennet.

Benefits

Allows for the production of vegetarian-friendly cheese and aids in the coagulation process necessary for cheese formation.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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