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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 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are 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, Pasteurized part-skim milk, Cheese cultures, Milk count 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
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Aldi
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable score. Its processing level limits the maximum score, but the use of high-quality ingredients and minimal additives supports a strong rating within its category.

Key ingredients 5

Pasteurized part-skim milk
Good

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. It is a high-quality source of animal protein with a balanced amino acid profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures indicates a natural fermentation process.

Benefits

May support digestive health through the presence of probiotics.

See more about Cheese cultures →
Milk
Good

Whole dairy ingredient.

Risks

Potential allergen for individuals with lactose intolerance or milk allergies.

Benefits

Provides essential nutrients such as calcium and protein.

See more about Milk →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from microbial or animal sources, they are a standard component in cheese making.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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