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Mozzarella

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Mozzarella

Albert Heijn
75 Good
View on Amazon

Summary

This mozzarella cheese is made from milk, salt, vegetarian rennet, and citric acid, which are generally clean ingredients. The product is processed, which limits its score, but it avoids harmful additives and seed oils. The presence of citric acid as an additive is minimal and does not significantly detract from its overall quality.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Ahold Delhaize
Category Cheese

Key ingredients 4

Milk
Good

Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. The use of high-quality milk can enhance the nutritional profile of the cheese.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps in controlling the fermentation process and moisture content. While necessary in cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese production.

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Vegetarian Rennet
Neutral

Vegetarian rennet is used to coagulate milk in cheese making, derived from microbial or plant sources. It is an alternative to animal rennet, making the cheese suitable for vegetarians. The use of vegetarian rennet does not significantly alter the nutritional profile of the cheese.

Benefits

Allows cheese to be suitable for vegetarians without compromising on texture or flavor.

Citric Acid
Neutral

Citric acid is used as an acidulant in cheese making to adjust pH levels and aid in coagulation. It is a naturally occurring compound found in citrus fruits. In cheese production, it helps in achieving the desired texture and flavor.

Benefits

Helps in achieving the desired texture and flavor in cheese production.

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Processing

Group 3 · Processed

Processed Foods

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