Low-Moisture Part-Skim Mozzarella Cheese
Summary
This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are all clean and simple ingredients. The product is processed, but it avoids harmful additives and maintains a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and the use of beneficial ingredients support a high rating within its category.
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 fat content compared to whole milk options.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for the cheese's maturation and quality.
Benefits
May support gut health by contributing to the probiotic content of the cheese. Enhances flavor and texture of the final product.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese's texture and consistency. Typically derived from animal or microbial sources, they are essential for cheese production.
Benefits
Essential for the cheese-making process, contributing to the texture and consistency of the final product.
Processing
Processed Foods
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