Low-Moisture Part-Skim Mozzarella Cheese
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This mozzarella cheese is made from pasteurized part-skim milk, providing a good source of protein and calcium. However, it includes an anti-caking blend with potato and corn starch, which adds to its processing level. Despite being processed, it maintains a relatively clean ingredient list without harmful additives, contributing to a favorable score.
Key ingredients 6
Pasteurized part-skim milkGood
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. It is a high-quality source of animal protein with a balanced amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the fermentation process, contributing to the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling the growth of unwanted bacteria during cheese aging. While necessary for cheese production, excessive consumption can contribute to high sodium intake.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the texture and consistency of cheese. Typically derived from animal or microbial sources, they do not have direct nutritional benefits.
Benefits
Essential for the cheese-making process, contributing to the texture and consistency of the cheese.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate with minimal processing. While it serves a functional purpose, it does not provide significant nutritional benefits.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Corn starchNeutral
Corn starch is used as an anti-caking agent in shredded cheese products. It is a refined carbohydrate that helps maintain product quality. While it serves a functional role, it does not offer nutritional benefits.
Benefits
Prevents clumping in shredded cheese, maintaining product quality.
Processing
Processed Foods
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