Mozarella Low Moisture Park Skim
Summary
This mozzarella cheese product is moderately processed, containing an anticaking agent which indicates a higher level of processing. While it provides beneficial nutrients like protein and calcium, the presence of additives such as powdered cellulose and potato starch detracts from its overall healthiness. The ingredient list is relatively short, but the processing level prevents it from achieving a higher score.
At a glance
Key ingredients 8
Low-Moisture Part-Skim Mozzarella CheeseGood
This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from milk and contains beneficial nutrients like vitamin B12 and phosphorus. The low moisture content makes it suitable for cooking without excessive water release.
Risks
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
Benefits
Provides a good source of protein and calcium, supporting muscle and bone health. Contains essential vitamins and minerals beneficial for overall health.
Pasteurized Part-Skim MilkNeutral
Pasteurized part-skim milk is used to make cheese, providing a base of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content, making it a lower-calorie option.
Benefits
Offers essential nutrients like protein and calcium, important for bone and muscle health.
Cheese CultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The cultures are essential for the cheese-making process, contributing to the final product's quality.
Benefits
May support gut health due to the presence of beneficial bacteria.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps control the growth of unwanted bacteria during cheese aging. While necessary for flavor, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for developing the texture and flavor of cheese. Typically derived from animal or microbial sources, they are essential for the cheese production process.
Benefits
Essential for cheese production, contributing to texture and flavor development.
Anticaking AgentBad
Anticaking agents are added to prevent clumping in shredded cheese products. These additives can be synthetic and may not provide any nutritional benefits. Their presence indicates a higher level of processing in the product.
Risks
May contain synthetic compounds that some individuals prefer to avoid due to potential health concerns.
Potato StarchNeutral
Potato starch is used as a thickener and stabilizer in food products. It helps maintain the texture and consistency of shredded cheese. Being a natural starch, it is generally considered safe for consumption.
Benefits
Helps maintain product texture and consistency without significant health concerns.
Powdered CelluloseNeutral
Powdered cellulose is used to prevent clumping in shredded cheese. It is derived from plant fibers and is considered safe for consumption. While it adds no nutritional value, it helps maintain product quality.
Benefits
Helps prevent clumping, maintaining the quality of shredded cheese.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store