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Low-Moisture Part-Skim Mozzarella Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Low-Moisture Part-Skim Mozzarella Cheese healthy?

Low-Moisture Part-Skim Mozzarella Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Low-Moisture Part-Skim Mozzarella Cheese?

Low-Moisture Part-Skim Mozzarella Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Low-Moisture Part-Skim Mozzarella Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Low-Moisture Part-Skim Mozzarella Cheese

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This mozzarella cheese is made from pasteurized part-skim milk, cheese cultures, 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 processing level limits the score, but the simplicity and quality of the ingredients support a high rating.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cheese cultures is a positive aspect of cheese production.

Benefits

May support digestive health by contributing beneficial bacteria to the gut microbiome.

See more about Cheese cultures →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, though it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides a good source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, helping to control moisture and inhibit bacterial growth. While necessary for cheese making, excessive salt intake can be a health concern.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process, aiding in texture and flavor development. Typically derived from animal or microbial sources, they are a standard component in cheese.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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