Kraft Mozzarella Cheese Finely Shredded

Mozzarella cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized part-skim milk, which reduces fat content while maintaining nutritional value. The cheese culture and enzymes used in its production are standard for cheese-making and do not pose significant health concerns.

Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a refined carbohydrate with no significant nutritional value. Its use in small amounts does not pose health risks.

Cornstarch is another anti-caking agent used to maintain the texture of shredded cheese. It is a refined carbohydrate and does not contribute to the nutritional profile of the product. Its inclusion is typical in processed cheese products.

Calcium sulfate is used as a firming agent and to prevent caking in cheese products. It is generally recognized as safe and does not significantly alter the nutritional content of the cheese. Its use is common in food processing to maintain product quality.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative is a sign of processing. Some consumers may prefer to avoid preservatives in their food products.