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MOZZARELLA CHEESE

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Common questions

Is MOZZARELLA CHEESE healthy?

MOZZARELLA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized buffalo milk, salt, cheese cultures, rennet, and lactic acid, which are traditional ingredients for cheese-making.

How processed is MOZZARELLA CHEESE?

MOZZARELLA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive MOZZARELLA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized buffalo milk, Rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MOZZARELLA CHEESE

BUF
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by BUF CREAMERY
Category Cheese
Summary

This mozzarella cheese is made from pasteurized buffalo milk, salt, cheese cultures, rennet, and lactic acid, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with minimal additives, contributing to its favorable score. The use of high-quality buffalo milk enhances its nutritional profile, providing a rich source of protein and calcium.

Key ingredients 5

Pasteurized buffalo milk
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, providing a creamier texture and taste.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides a creamy texture and taste due to higher fat content.

Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Crucial for coagulating milk and forming curds, essential in cheese production.

See more about Rennet →
Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary in small amounts, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that help in the cheese maturation process. While they are crucial for cheese production, they do not provide direct nutritional benefits.

Benefits

Essential for fermentation, contributing to flavor and texture development in cheese.

See more about Cheese cultures →
Lactic acid
Neutral

Lactic acid is used in cheese production to adjust acidity and enhance flavor. It is naturally occurring and helps in the fermentation process. While it plays a role in flavor development, it does not provide direct nutritional benefits.

Benefits

Helps in adjusting acidity and enhancing flavor during cheese production.

See more about Lactic acid →

Processing

Group 3 · Processed

Processed Foods

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