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Kraft String Cheese Mozzarella

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Common questions

Is Kraft String Cheese Mozzarella healthy?

Kraft String Cheese Mozzarella scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Kraft String Cheese Mozzarella is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional cheese ingredients.

How processed is Kraft String Cheese Mozzarella?

Kraft String Cheese Mozzarella is NOVA Group 3: Processed Foods.

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Kraft String Cheese Mozzarella

Kraft
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Kraft Heinz
Category Cheese
Summary

Kraft String Cheese Mozzarella is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional cheese ingredients. Despite being processed, it lacks harmful additives or seed oils, maintaining a clean label. The processing level limits its score, but the simplicity and quality of its ingredients support a high rating within its category.

Key ingredients 4

Pasteurized Milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant quality indicators.

Benefits

Provides a source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, it contributes to the sodium content of the product.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Cheese Cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. These cultures are standard in cheese production and do not have significant health impacts on their own.

Benefits

Contribute to the development of flavor and texture in cheese.

See more about Cheese Cultures →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are a necessary component in the cheese production process. Typically derived from animal or microbial sources, they are standard in cheese making.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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