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Fresh mozzarella

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Common questions

Is Fresh mozzarella healthy?

Fresh mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This fresh mozzarella is made with a simple ingredient list, including pasteurized cow's milk, citric acid, lactic acid, salt, and enzymes, which contributes to its relatively high score.

How processed is Fresh mozzarella?

Fresh mozzarella is NOVA Group 3: Processed Foods.

Which ingredients drive Fresh mozzarella's score?

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

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Fresh mozzarella

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This fresh mozzarella is made with a simple ingredient list, including pasteurized cow's milk, citric acid, lactic acid, salt, and enzymes, which contributes to its relatively high score. The product is processed, but it avoids harmful additives and maintains a clean label, focusing on essential ingredients for cheese production. The presence of beneficial ingredients like milk ensures a good source of protein and calcium, supporting bone health and muscle maintenance.

Key ingredients 5

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a complete amino acid profile, beneficial for muscle maintenance.

Risks

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

Benefits

Rich in calcium and protein, supporting bone health and muscle function.

See more about Pasteurized cow's milk →
Citric acid
Neutral

Citric acid is used as a preservative and to enhance flavor in foods. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the freshness and stability of the product.

Risks

Excessive consumption may cause dental erosion or gastrointestinal discomfort.

See more about Citric acid →
Lactic acid
Neutral

Lactic acid is used in food products for flavor and as a preservative. It is produced by fermentation and is generally safe for consumption. It contributes to the tangy taste of cheese.

See more about Lactic acid →
Salt
Neutral

Salt is used to enhance flavor and preserve food. It is a common ingredient in cheese production. While necessary for flavor, excessive intake can lead to health issues like hypertension.

Risks

High sodium intake may increase the risk of hypertension and cardiovascular disease.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the cheese production process. Typically derived from microbial or animal sources, they are safe for consumption.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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