Great Value Pizza Mozzarella Cheese
Great ValueAnalysis updated September 2026 · How Scout scores
Near you
Great Value is carried at Walmart stores. Find one within 25 miles.
At a glance
Summary
This mozzarella cheese is moderately processed, containing both beneficial and synthetic ingredients. While it includes milk and bacterial cultures, which are beneficial for nutrition and gut health, it also contains natamycin, a synthetic preservative. The presence of modified milk ingredients and cellulose further indicates a higher level of processing, which impacts the overall score.
Key ingredients 9
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food with minimal processing, retaining most of its natural nutrients. The quality of milk can vary based on the source, with organic and grass-fed options being superior.
Risks
Potential lactose intolerance or milk allergy in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fat, which may impact heart health if consumed in excess.
Benefits
Enhances flavor and texture in foods, providing a rich source of dairy fat.
Bacterial cultureGood
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They are natural and beneficial for gut health due to their probiotic properties. The specific strains used can influence the cheese's characteristics.
Benefits
Contributes to flavor, texture, and potential probiotic benefits in cheese.
Modified milk ingredientsNeutral
Modified milk ingredients are used to enhance texture and consistency in dairy products. They are derived from milk but undergo processing to alter their properties. While they provide functional benefits, they do not offer additional nutritional advantages over whole milk.
Benefits
Provides functional benefits in food processing without significant nutritional advantages.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a necessary ingredient for taste and preservation but should be consumed in moderation due to its sodium content. The type of salt used can vary, with unrefined salts offering trace minerals.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. It does not significantly alter the nutritional profile of the cheese.
Benefits
Improves curd formation and texture in cheese making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are derived from microbial sources and are suitable for vegetarian products. While functional, they do not impact the nutritional value of the cheese.
Benefits
Facilitates milk coagulation in cheese making, suitable for vegetarians.
CelluloseNeutral
Cellulose is used as an anti-caking agent in shredded cheese to prevent clumping. It is derived from plant fibers and is generally recognized as safe. It does not contribute to the nutritional value of the cheese.
Benefits
Prevents clumping in shredded cheese, ensuring ease of use.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. It is an antifungal agent that is generally recognized as safe but is a synthetic additive. Its use is limited to surface applications and does not penetrate the cheese.
Risks
Potential concerns about synthetic additives and their long-term effects.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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