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MOZZARELLA FRESCA

Common questions

Is MOZZARELLA FRESCA healthy?

MOZZARELLA FRESCA 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 is made from simple ingredients: pasteurized milk, vinegar, salt, and enzymes, which contribute to its clean label and minimal processing.

How processed is MOZZARELLA FRESCA?

MOZZARELLA FRESCA is NOVA Group 3: Processed Foods.

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MOZZARELLA FRESCA

Galbani
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This mozzarella is made from simple ingredients: pasteurized milk, vinegar, salt, and enzymes, which contribute to its clean label and minimal processing. Despite being categorized as processed, it lacks harmful additives and artificial ingredients, allowing it to score well within its category. The straightforward ingredient list and traditional cheesemaking process support a high score, although it is capped due to its processing level.

Key ingredients 4

Pasteurized milk
Neutral

Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

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

See more about Pasteurized milk →
Vinegar
Neutral

Vinegar is used in cheese making to acidify the milk, aiding in curd formation. It is a natural ingredient with minimal processing. Vinegar contributes to the flavor profile of the cheese without significant nutritional impact.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, providing necessary sodium. While it enhances taste, excessive consumption 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.

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Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in milk coagulation and flavor development. They are typically derived from microbial or animal sources. Enzymes are essential for the cheese's texture and taste.

Benefits

Essential for the development of cheese texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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