At a glance
Summary
This mozzarella cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its nutritional profile, with a good balance of protein and fats, further supports its positive rating.
Key ingredients 3
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process adds probiotics, which can aid in digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to elevated blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from animal or microbial sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese texture and formation.
Processing
Processed Foods
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