Mozzarella Shredded Low-Moisture Part-Skim Mozzarella Cheese

This is a primary ingredient providing protein and calcium. It is made from milk and is minimally processed. The low moisture content helps in extending shelf life and maintaining texture.

This ingredient is a source of essential nutrients like calcium and vitamin D. Pasteurization ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while retaining nutritional benefits.

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

Salt is used for flavor enhancement and as a preservative in cheese. It is a common ingredient in cheese production. Excessive consumption of salt can lead to health issues such as hypertension.

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process. These enzymes are typically derived from microbial or animal sources.

Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is considered safe and effective for preserving cheese. It is used in small quantities and does not affect the flavor of the cheese.

Modified cornstarch is used as an anti-caking agent in shredded cheese. It is a processed ingredient that can affect the texture of the cheese. While generally recognized as safe, it adds unnecessary processing to the product.

Cellulose powder is used as an anti-caking agent in shredded cheese. It is derived from plant fibers and is considered safe but adds to the processing of the product. It is often used to prevent clumping in packaged foods.