Mozzarella

This cheese is a source of high-quality protein and calcium, essential for bone health. It is made from part-skim milk, which reduces fat content while maintaining nutritional value. The low moisture content extends shelf life and enhances melting properties.

Pasteurized part-skim milk is a primary ingredient in cheese production, offering a balance of nutrients with reduced fat content. Pasteurization ensures safety by eliminating harmful bacteria. It retains essential nutrients like calcium and protein.

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 transforming milk into cheese but do not provide direct nutritional benefits.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture and bacterial growth. While necessary for cheese production, excessive salt intake can lead to health issues.

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.

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

Natamycin is a natural antifungal agent used to prevent mold growth on cheese. It is considered safe and effective for preserving cheese quality. As a surface treatment, it does not significantly impact the nutritional profile of the cheese.