At a glance
Summary
This mozzarella cheese is made from pasteurized cow's milk, which is a good source of protein and calcium. The ingredient list is relatively clean, with minimal additives such as calcium chloride and lactic culture, which are common in cheese production. Despite being processed, the absence of harmful additives and the use of high-quality milk contribute positively to its rating.
Key ingredients 5
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients and is a fundamental ingredient in cheese production.
Risks
Some individuals may be lactose intolerant and could experience digestive discomfort.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps in the cheese aging process and prevents spoilage. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Calcium chlorideNeutral
Calcium chloride is used as a stabilizer in cheese making to improve texture. It helps maintain firmness and prevents cheese from becoming too soft. It is generally recognized as safe when used in small amounts.
Benefits
Improves cheese texture and stability.
EnzymeNeutral
Enzymes are essential in cheese production for curdling milk. They help in the breakdown of milk proteins, facilitating the cheese-making process. Typically derived from microbial or animal sources, they are crucial for cheese texture and flavor.
Benefits
Facilitates the cheese-making process by aiding in milk protein breakdown.
Lactic cultureNeutral
Lactic culture is used to ferment lactose into lactic acid, contributing to cheese flavor and texture. It plays a vital role in developing the characteristic taste of cheese. Cultures are essential for the fermentation process in cheese production.
Benefits
Contributes to the development of cheese flavor and texture.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play