At a glance
Summary
This mozzarella product is made from pasteurized cultured part-skim milk, salt, and microbial enzymes, which are clean and minimal ingredients for cheese. Despite being processed, it avoids harmful additives and maintains a simple ingredient list, allowing it to score well within the processed food category. The absence of seed oils, artificial additives, and excessive processing elements supports a favorable rating.
Key ingredients 3
Pasteurized cultured part-skim milkNeutral
Pasteurized cultured part-skim milk is a standard ingredient in cheese production, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. It is a common ingredient in cheese, offering a balance of nutrients without significant health concerns.
Benefits
Provides essential proteins and calcium, contributing to bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk, replacing animal rennet. They are derived from microbial sources, making them suitable for vegetarians. These enzymes are essential for cheese production but do not provide additional nutritional benefits.
Benefits
Facilitates the cheese-making process and is suitable for vegetarian diets.
Processing
Processed Foods
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