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Mozzarella String Cheese

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Common questions

Is Mozzarella String Cheese healthy?

Mozzarella String 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 string cheese is made from low moisture part-skim mozzarella, which includes pasteurized skim milk, cheese cultures, salt, and enzymes.

How processed is Mozzarella String Cheese?

Mozzarella String Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella String Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Skim Milk 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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Mozzarella String Cheese

Kraft
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kraft Heinz
Category Cheese
Summary

This mozzarella string cheese is made from low moisture part-skim mozzarella, which includes pasteurized skim milk, cheese cultures, salt, and enzymes. These ingredients are typical for cheese production and contribute to its nutritional value, providing protein and calcium. Despite being processed, the product maintains a clean ingredient list without harmful additives, allowing it to score well within its category.

Key ingredients 4

Pasteurized Skim Milk
Good

Pasteurized skim milk is a low-fat dairy option that provides essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a common ingredient in cheese production, contributing to the nutritional profile of the product.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized Skim Milk →
Cheese Cultures
Neutral

Cheese cultures are bacterial cultures used in the fermentation process to develop flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the characteristic taste and consistency of mozzarella cheese.

Benefits

Essential for developing the flavor and texture of cheese.

See more about Cheese Cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary for flavor, excessive consumption of salt 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are a standard component in cheesemaking and do not have direct nutritional benefits. Enzymes help in achieving the desired texture and taste of the cheese.

Benefits

Facilitates the cheesemaking process by aiding in coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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