At a glance
Summary
This mozzarella cheese is primarily made from low-moisture whole milk and pasteurized milk, which are beneficial ingredients providing essential nutrients like protein and calcium. The product is processed, containing additives such as potato starch and corn starch to prevent clumping, which slightly detracts from its overall healthiness. Despite being processed, the cheese maintains a relatively clean ingredient list without harmful additives, allowing it to score well within its category.
Key ingredients 8
Low-moisture whole milk mozzarella cheeseGood
This ingredient is a primary source of protein and calcium, essential for bone health. It is made from whole milk, which provides a rich nutrient profile. The low moisture content enhances shelf life and flavor concentration.
Benefits
Provides high-quality protein and calcium, supporting muscle and bone health. Contains beneficial fats that can be part of a balanced diet.
Pasteurized milkGood
Pasteurized milk is a key ingredient providing essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional value.
Benefits
Rich in calcium and vitamin D, supporting bone health and immune function. Pasteurization ensures safety and extends shelf life.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture. May support gut health through beneficial bacteria.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. Typically derived from animal or microbial sources.
Benefits
Essential for cheese production, aiding in milk coagulation and curd formation.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural ingredient with minimal processing. It does not significantly impact the nutritional profile of the product.
Benefits
Prevents clumping in shredded cheese, maintaining texture and usability.
Corn starchNeutral
Corn starch is used similarly to potato starch as an anti-caking agent in cheese. It is a processed carbohydrate with no significant nutritional benefits. Its primary role is functional, maintaining the texture of shredded cheese.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Calcium sulfateNeutral
Calcium sulfate is used as a firming agent in cheese production. It is a naturally occurring mineral that helps maintain the texture of cheese. It does not significantly alter the nutritional profile of the product.
Benefits
Helps maintain the texture and firmness of cheese.
Processing
Processed Foods
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