MOZZARELLA CHEESE
Summary
This mozzarella cheese is made from high-quality pasteurized buffalo milk, which provides a rich source of protein and calcium. The ingredient list is clean, featuring only essential components like cheese cultures and rennet, with minimal additives. Despite being processed, the absence of harmful substances and the use of natural preservatives contribute to its favorable rating.
At a glance
Key ingredients 5
Pasteurized buffalo milkVery Good
Pasteurized buffalo milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Buffalo milk is richer in fat and protein compared to cow's milk, enhancing the cheese's flavor and texture.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Provides a creamy texture and distinct flavor to the cheese.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps control moisture content and prevents spoilage. While essential for flavor, excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative, extending the cheese's shelf life.
Cheese culturesVery Good
Cheese cultures are beneficial bacteria that aid in the fermentation process, contributing to the cheese's flavor and texture. They play a crucial role in developing the cheese's unique characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Contribute to the development of flavor and texture in cheese. May support gut health by promoting beneficial bacteria.
RennetGood
Rennet is an enzyme used to coagulate milk, essential in cheese-making. It helps transform milk into curds and whey, forming the basis of cheese. Traditional animal-derived rennet is often preferred for its effectiveness and natural origin.
Benefits
Facilitates the cheese-making process by coagulating milk. Contributes to the texture and structure of the cheese.
Lactic acidNeutral
Lactic acid is a natural preservative that helps maintain the cheese's acidity and flavor. It is produced by fermentation and is generally recognized as safe. While it serves as a preservative, it does not significantly impact the nutritional profile of the cheese.
Benefits
Acts as a natural preservative, maintaining the cheese's acidity and flavor.
Processing
Processed Foods
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