MOZZARELLA CHEESE FINELY SHREDDED
Summary
This mozzarella cheese product contains high-quality ingredients like pasteurized part-skim milk and cheese culture, which provide essential nutrients such as protein and calcium. However, the inclusion of an anti-caking blend and natamycin, a natural mold inhibitor, indicates a moderate level of processing. While these additives are generally considered safe, they contribute to the product's processed nature, which affects its overall health rating.
At a glance
Key ingredients 5
Mozzarella cheeseGood
Mozzarella cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which provides a rich nutrient profile. The cheese culture and enzymes used in its production enhance its digestibility and flavor.
Risks
Potential risks include lactose intolerance for sensitive individuals.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Contains beneficial bacteria from cheese cultures that may aid digestion.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a natural carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the cheese.
See more about Potato starch →CornstarchNeutral
Cornstarch is another anti-caking agent used to maintain the texture of shredded cheese. It is a refined carbohydrate extracted from corn. It serves a functional purpose without adding nutritional value.
See more about Cornstarch →Calcium sulfateNeutral
Calcium sulfate is used as a firming agent in food products. It is a naturally occurring mineral that can also contribute to calcium intake. Its use in cheese is primarily for texture enhancement.
Benefits
May provide a small amount of calcium, contributing to dietary intake.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe, its presence indicates a processed product. Overuse of preservatives can lead to reduced food quality perception.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Effectively prevents mold growth, extending product shelf life.
Processing
Processed Foods
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