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Mozzarella Pizza-Roma

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Common questions

Is Mozzarella Pizza-Roma healthy?

Mozzarella Pizza-Roma scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This mozzarella cheese is made from pasteurized cow's milk, microbial coagulant, lactic cultures, and salt, which are traditional ingredients for cheese.

How processed is Mozzarella Pizza-Roma?

Mozzarella Pizza-Roma is NOVA Group 3: Processed Foods.

Which ingredients drive Mozzarella Pizza-Roma's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Mozzarella Pizza-Roma

Hacendado
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Mercadona
Category Cheese
Summary

This mozzarella cheese is made from pasteurized cow's milk, microbial coagulant, lactic cultures, and salt, which are traditional ingredients for cheese. The product is processed, but it maintains a clean ingredient list without any artificial additives or preservatives, contributing to its favorable rating. The simplicity and quality of the ingredients allow it to score well within its category, despite the processing level cap.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals, supporting overall health.

Risks

Some individuals may be lactose intolerant or allergic to cow's milk proteins.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.

See more about Pasteurized cow's milk →
Microbial coagulant
Neutral

Microbial coagulant is used to curdle milk in cheese production, serving as a vegetarian alternative to animal rennet. It is derived from microbial sources, making it suitable for vegetarians. It does not significantly impact the nutritional profile of the cheese.

Benefits

Allows for cheese production without animal-derived rennet, suitable for vegetarian diets.

See more about Microbial coagulant →
Lactic ferments
Neutral

Lactic ferments are used in cheese making to develop flavor and texture. They are beneficial for fermentation, contributing to the cheese's taste profile. They do not provide significant nutritional benefits beyond their role in fermentation.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

Salt
Neutral

Salt is used in cheese for flavor and preservation. It helps control moisture and bacterial growth during cheese aging. While essential for flavor, excessive salt intake can contribute to health issues like hypertension.

Risks

Excessive consumption may lead to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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