At a glance
Summary
This mozzarella cheese is made from pasteurized milk, providing a good source of protein and essential nutrients. However, it includes powdered cellulose as an anti-caking agent, which is a processed additive that contributes to its level of processing. While the ingredient list is relatively clean, the presence of this additive and the processing level limit its score.
Key ingredients 8
Pasteurized MilkVery Good
Pasteurized milk is the primary source of protein and calcium in mozzarella, providing essential nutrients in a safe, processed form.
See more about Pasteurized Milk →Cheese CulturesVery Good
Cheese cultures help develop flavor and texture in mozzarella, supporting digestion and gut health.
See more about Cheese Cultures →SaltNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Salt →EnzymesNeutral
Enzymes are used to coagulate milk, aiding cheese production without adding any harmful effects.
See more about Enzymes →VinegarNeutral
Vinegar is used in small amounts to help with cheese curdling, with minimal impact on health.
See more about Vinegar →Citric AcidNeutral
Citric acid helps regulate acidity during cheese making, contributing to flavor and texture.
See more about Citric Acid →Rice FlourNeutral
Rice flour is used as an anti-caking agent, preventing clumping without harmful effects.
See more about Rice Flour →Powdered CelluloseNeutral
Powdered cellulose acts as a stabilizer to prevent caking, with no significant health concerns.
See more about Powdered Cellulose →Processing
Processed Foods
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