Mozzarella
Summary
This mozzarella cheese is made from pasteurized whole milk, salt, non-animal rennet, and citric acid, which are clean and simple ingredients. The product is processed, which limits its maximum score, but it avoids harmful additives and seed oils, maintaining a high-quality profile. The use of whole milk provides essential nutrients like calcium and protein, contributing positively to its rating.
At a glance
Key ingredients 4
Pasteurized whole milkGood
Pasteurized whole milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals such as vitamin B12 and phosphorus.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Non-animal rennetNeutral
Non-animal rennet is used to coagulate milk in cheese making, suitable for vegetarians. It is a microbial or plant-based enzyme alternative to traditional animal rennet. This ingredient is essential for cheese texture and formation.
Benefits
Allows cheese production suitable for vegetarians while maintaining traditional cheese texture.
Citric acidNeutral
Citric acid is used as an acidity regulator in cheese making, helping to achieve the desired pH level. It is a naturally occurring compound found in citrus fruits. Commonly used in food processing, it is generally recognized as safe.
Benefits
Helps maintain the desired acidity in cheese, contributing to flavor and preservation.
Processing
Processed Foods
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