At a glance
Summary
This mozzarella product is made from pasteurized milk, starter cultures, salt, and non-animal rennet, which are typical ingredients for cheese. The processing level is moderate, as it involves pasteurization and the use of non-animal rennet, but it lacks harmful additives or seed oils. The clean ingredient list and traditional cheese-making process contribute positively to its score, though it is capped due to its processing level.
Key ingredients 7
Cheese CultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture.
Pasteurised MilkNeutral
Pasteurised 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 without significant health concerns.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
Starter CulturesNeutral
Starter cultures are used in cheese making to ferment milk and develop flavor. They are essential for the cheese maturation process but do not provide direct health benefits. These cultures are standard in cheese production and are generally considered safe.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making but can contribute to high sodium intake if consumed in excess. In moderation, it is a standard ingredient without significant health concerns.
Risks
Excessive consumption may lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Non-Animal RennetNeutral
Non-animal rennet is used to coagulate milk in cheese making, suitable for vegetarians. It is a standard alternative to animal-derived rennet with no significant health concerns. This ingredient is essential for cheese production and is generally considered safe.
Benefits
Suitable for vegetarians and aids in the cheese coagulation process.
Pasteurized Part-Skim MilkNeutral
Pasteurized part-skim milk is used to control fat content in cheese, providing essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria. It is a common ingredient in cheese production with no significant health concerns.
Benefits
Provides essential nutrients like calcium and protein while controlling fat content.
EnzymesNeutral
Enzymes are used in cheese making to aid in milk coagulation and flavor development. They are essential for the cheese production process but do not provide direct health benefits. These are standard in cheese making and are generally considered safe.
Benefits
Aids in milk coagulation and flavor development in cheese.
Processing
Processed Foods
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