At a glance
Summary
This fresh mozzarella cheese is made from high-quality pasteurized buffalo milk, which provides a rich source of protein and calcium. The ingredient list is clean and minimal, consisting of only milk, salt, cheese cultures, rennet, and a natural preservative, indicating a low level of processing. Despite being categorized as processed, the absence of harmful additives and the use of traditional cheesemaking ingredients contribute to a favorable score.
Key ingredients 5
Pasteurized buffalo milkGood
Pasteurized buffalo milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Buffalo milk is richer in fat and protein compared to cow's milk, enhancing the cheese's creaminess and nutritional profile.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. The higher fat content contributes to a creamy texture and enhanced flavor.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps in controlling the fermentation process and adds to the overall taste. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor development and preservation in cheese-making.
Cheese culturesNeutral
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They help in developing the flavor and texture of the cheese. These cultures are a standard component in cheese production and are generally considered safe.
Benefits
Contribute to the development of flavor and texture in cheese.
RennetNeutral
Rennet is an enzyme used to coagulate milk, forming curds and whey in cheese production. It is essential for the cheese-making process and does not pose health risks. Rennet can be derived from animal or microbial sources, with no significant difference in safety or nutritional impact.
Benefits
Essential for coagulating milk in cheese production, contributing to the cheese's structure.
Lactic acidNeutral
Lactic acid is a natural preservative that helps in maintaining the acidity and flavor of the cheese. It is produced by the fermentation of lactose by lactic acid bacteria. Lactic acid is generally recognized as safe and is a common component in fermented foods.
Benefits
Helps in preserving the cheese and enhancing its flavor profile.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play