2% Mozzarella
Summary
This mozzarella cheese is made from pasteurized part-skim milk, which provides essential nutrients like calcium and protein while reducing fat content. The product is processed but contains a relatively clean ingredient list with minimal additives, although the use of natamycin as a preservative is noted. The processing level limits the score, but the absence of harmful seed oils and artificial additives supports a higher rating within its category.
At a glance
Key ingredients 5
Pasteurized Part-Skim MilkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese CultureNeutral
Cheese culture is used to initiate the fermentation process in cheese making. It consists of beneficial bacteria that help develop flavor and texture. The cultures are essential for the cheese maturation process but do not provide direct health benefits.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary for cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process but do not have direct nutritional benefits. The enzymes used are typically derived from microbial or animal sources.
Benefits
Essential for the coagulation process in cheese making.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. It is an antifungal agent that extends the shelf life of cheese. While generally recognized as safe, its use as a preservative is not necessary in all cheese products.
Risks
Potential for allergic reactions in sensitive individuals and unnecessary additive in minimally processed foods.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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