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light Mozzarella nach italienischer art

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Common questions

Is light Mozzarella nach italienischer art healthy?

light Mozzarella nach italienischer art scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This light mozzarella is made primarily from pasteurized cow's milk, which is a good source of protein and calcium.

How processed is light Mozzarella nach italienischer art?

light Mozzarella nach italienischer art is NOVA Group 3: Processed Foods.

Which ingredients drive light Mozzarella nach italienischer art's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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light Mozzarella nach italienischer art

K-Classic
75 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Schwarz Gruppe
Category Cheese
Summary

This light mozzarella is made primarily from pasteurized cow's milk, which is a good source of protein and calcium. The product contains minimal additives, with only citric acid as a processing aid, and lacks harmful ingredients such as seed oils or artificial additives. Despite being processed, the clean ingredient list and nutritional profile support a high score within its category.

Key ingredients 5

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients compared to plant-based alternatives.

Risks

Potential lactose intolerance in some individuals may cause digestive discomfort.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized cow's milk →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods and 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 if consumed in excess.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese production, suitable for vegetarians. It is a safe alternative to animal-derived rennet. It does not significantly impact the nutritional profile of the cheese.

Benefits

Allows cheese production without animal-derived rennet, making it suitable for vegetarians.

See more about Microbial rennet →
Lactic acid bacteria cultures
Neutral

Lactic acid bacteria cultures are essential for fermentation, contributing to flavor and texture. They help in the development of beneficial probiotics. However, their presence in cheese does not significantly enhance probiotic benefits.

Benefits

Contributes to the development of flavor and texture in cheese. May support gut health through probiotic activity.

Citric acid
Neutral

Citric acid is used as an acidulant to adjust pH and enhance flavor. It is a common additive in processed foods and is generally recognized as safe. It does not provide nutritional benefits.

See more about Citric acid →

Processing

Group 3 · Processed

Processed Foods

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