At a glance
Summary
This string cheese mozzarella is made from pasteurized milk, salt, cheese cultures, and enzymes, which are typical ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. The presence of beneficial ingredients like pasteurized milk and cheese cultures supports its nutritional value, although the processing level limits its maximum score.
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and texture. May contribute to gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used in cheese production for flavor and as a preservative. It is a common culinary ingredient with no significant processing concerns. While it enhances taste, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process. Typically derived from animal or microbial sources, they are a standard component in cheese making.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and curd formation.
Vitamin A palmitateNeutral
Vitamin A palmitate is a form of vitamin A added to fortify foods. It is used to enhance the nutritional profile of products. While beneficial in providing vitamin A, it is typically added in small amounts.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from typical consumption levels in fortified foods.
Benefits
Provides vitamin A, which is essential for vision, immune function, and skin health.
Processing
Processed Foods
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