At a glance
Summary
This mozzarella cheese is processed and contains an anti-caking blend, which includes natamycin, a mold inhibitor that is not traditionally used in cheese making. While the cheese culture is beneficial for flavor and gut health, the presence of additives and the processing level limit its score. The product is not as clean as traditional cheeses with minimal ingredients, which affects its overall rating.
Key ingredients 8
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's characteristics. This ingredient supports gut health by introducing probiotics.
Benefits
Contributes to the development of cheese flavor and texture and may support gut health through probiotic content.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria, but it may also reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process and ensuring the cheese's safety. While it adds flavor, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk to form curds. They are typically derived from animal or microbial sources and are essential for the cheese's texture. Enzymes are a standard part of cheese production with no significant health concerns.
Benefits
Essential for the coagulation process in cheese making, contributing to the texture and structure of the cheese.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from clumping together. It is a natural carbohydrate that is generally considered safe for consumption. While it serves a functional purpose, it does not add nutritional value.
Benefits
Prevents clumping of cheese shreds, ensuring ease of use and consistent texture.
Corn starchNeutral
Corn starch is used similarly to potato starch as an anti-caking agent in shredded cheese. It is a common food additive that helps maintain the product's texture. While it is safe for consumption, it does not provide nutritional benefits.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Calcium sulfateNeutral
Calcium sulfate is used as a firming agent in cheese, contributing to the texture and stability of the product. It is generally recognized as safe and is also a source of calcium. While it supports texture, it does not significantly enhance nutritional value.
Benefits
Contributes to the texture and stability of cheese and provides a source of calcium.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is an antifungal agent that prevents spoilage but is not naturally occurring in traditional cheese making. While effective, its use in food products is controversial due to potential impacts on gut flora.
Risks
May affect gut flora and contribute to antibiotic resistance if overused.
Benefits
Prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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