Rewe bio mozzarella
Summary
This mozzarella cheese is primarily made from high-quality cheese milk, which provides essential proteins and fats. The ingredient list is short and clean, with only a minimal amount of processing involved. The presence of a single additive, lactic acid, is typical for cheese and does not significantly impact the overall quality, allowing it to score well within the processed food category.
At a glance
Key ingredients 4
Cheese milkGood
Cheese milk is the primary ingredient in mozzarella, providing essential proteins and fats. It is typically sourced from high-quality milk, contributing to the nutritional value of the cheese. The milk is pasteurized to ensure safety and quality.
Risks
Potential lactose intolerance issues for sensitive individuals.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. The amount used is typically controlled to balance flavor without excessive sodium intake.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Microbial rennetNeutral
Microbial rennet is used as a coagulant in cheese making, derived from non-animal sources. It is a suitable alternative for vegetarians and is widely used in cheese production. The use of microbial rennet ensures consistent cheese texture and quality.
Benefits
Allows for cheese production suitable for vegetarians, maintaining traditional cheese texture.
Lactic acidNeutral
Lactic acid is used as an acidulant to adjust the pH and enhance flavor in cheese. It is naturally occurring and commonly used in food processing. The presence of lactic acid helps in developing the characteristic tangy flavor of mozzarella.
Benefits
Contributes to the flavor profile and preservation of the cheese.
Processing
Processed Foods
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