GALBANI, MOZZARELLA FRESCA, FRESH MOZZARELLA NATURAL CHEESE
Summary
This fresh mozzarella cheese is made with simple and clean ingredients, including pasteurized milk, vinegar, salt, and enzymes, which contribute to its nutritional value and minimal processing. Despite being classified as processed, it avoids harmful additives and maintains a high-quality ingredient profile, making it a healthier choice within its category.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality ingredient in cheese production, providing a rich amino acid profile.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential nutrients and contributes to the creamy texture of cheese.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk, contributing to the texture and flavor. It is a natural ingredient with minimal processing involved. While it plays a functional role, it does not significantly impact the nutritional profile of the cheese.
Benefits
Acts as a natural preservative and flavor enhancer in cheese production.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese making, providing taste and extending shelf life. While necessary for flavor, excessive consumption of salt can lead to health concerns.
Risks
Excessive sodium intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk, essential for forming curds. They are typically derived from natural sources and are crucial for the cheese production process. Enzymes do not significantly alter the nutritional content of the cheese.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Processing
Processed Foods
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