Low-Moisture Part-Skim Mozzarella Cheese
Summary
This mozzarella cheese is made with clean ingredients such as pasteurized part-skim milk, cheese culture, salt, and microbial enzymes, which contribute to its nutritional benefits like protein and calcium. The product is processed, but it avoids harmful additives and maintains a short ingredient list, which supports a higher score within its category. The use of part-skim milk helps reduce fat content while preserving essential nutrients, making it a healthier cheese option.
At a glance
Key ingredients 4
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. Lower in fat compared to whole milk, making it a healthier option for those monitoring fat intake.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's characteristics. The use of natural cultures is a traditional method that enhances the quality of the cheese.
Benefits
Promotes the development of probiotics, which can support gut health. Enhances the flavor and texture of the cheese naturally.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Acts as a natural preservative and enhances the flavor profile of the cheese.
Microbial enzymesNeutral
Microbial enzymes are used to coagulate milk, an essential step in cheese production. They are a vegetarian alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are produced through controlled fermentation processes.
Benefits
Allows for cheese production without animal-derived rennet, making it suitable for vegetarians. Facilitates the cheese-making process efficiently.
Processing
Processed Foods
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