SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE
Summary
This shredded mozzarella cheese is made from pasteurized part-skim milk, which provides essential nutrients like calcium and protein. However, it includes additives such as natamycin and anti-caking agents, which contribute to its processed nature. While the ingredient list is relatively short and free from artificial colors or flavors, the presence of preservatives and processing agents slightly lowers its overall health score.
At a glance
Key ingredients 8
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
Cheese culture is used to ferment milk, aiding in the cheese-making process. It consists of beneficial bacteria that help develop flavor and texture. The cultures are generally safe and contribute to the fermentation process.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during aging. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese production process and are generally safe. The specific type of enzyme can vary, but they are crucial for texture development.
Benefits
Essential for coagulating milk and forming cheese curds.
Potato starchNeutral
Potato starch is added to shredded cheese to prevent clumping. It is a natural carbohydrate that helps maintain the cheese's texture. While it serves a functional purpose, it does not add nutritional value.
Benefits
Prevents clumping in shredded cheese, maintaining texture.
Corn starchNeutral
Corn starch is used similarly to potato starch to prevent cheese from clumping. It is a common anti-caking agent in food products. While it is effective, it does not provide nutritional benefits.
Benefits
Helps maintain the texture of shredded cheese by preventing clumping.
Calcium sulfateNeutral
Calcium sulfate is used as an anti-caking agent in shredded cheese. It helps maintain the free-flowing nature of the product. While it is effective in its role, it does not contribute significant nutritional benefits.
Benefits
Prevents clumping and maintains the texture of shredded cheese.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing mold growth, its use as a preservative can be seen as unnecessary in fresh, high-quality products. Overuse of preservatives can lead to reduced perception of product quality.
Risks
Potential concerns include overuse leading to reduced product quality perception.
Benefits
Effectively prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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