Mozzarella

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in small amounts, excessive salt intake can lead to health issues.

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.

Modified cornstarch is used as a thickening agent and to prevent caking in cheese. It is a processed ingredient that can alter the natural texture of cheese. While generally safe, it adds unnecessary processing to the product.

Natamycin is a natural antifungal agent used to prevent mold growth on cheese surfaces. It is considered safe and effective for preserving cheese quality. As a natural preservative, it extends the shelf life without significant health concerns.