Mozarella
Summary
This mozzarella cheese is a processed food with a simple ingredient list, including milk, salt, microbial rennet, and citric acid. The minimal use of additives and absence of harmful ingredients like seed oils or artificial preservatives contribute positively to its score. However, its processing level limits the maximum score it can achieve, despite its clean label.
At a glance
Key ingredients 4
Cheese milkNeutral
Cheese milk is the primary ingredient in mozzarella, providing the base for cheese production. It is typically pasteurized to ensure safety and quality. The milk's quality can vary based on the source and treatment of the dairy cows.
Benefits
Provides essential nutrients such as calcium and protein, which are beneficial for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods. The type of salt used can affect the mineral content of the final product.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Microbial rennetNeutral
Microbial rennet is an enzyme used to coagulate milk, essential in cheese production. It is a vegetarian alternative to animal-derived rennet. The use of microbial rennet is common in industrial cheese production.
Benefits
Allows for the production of cheese suitable for vegetarians.
Citric acidNeutral
Citric acid is used as an acidulant to adjust the pH during cheese making. It is a naturally occurring compound found in citrus fruits. In cheese production, it helps in achieving the desired texture and flavor.
See more about Citric acid →Processing
Processed Foods
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