Mozzarella Slices

Pasteurised milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a rich amino acid profile.

Starter cultures are beneficial bacteria used in cheese production to develop flavor and texture. They play a crucial role in fermentation, enhancing the nutritional profile of the cheese. These cultures can also contribute to gut health by promoting beneficial bacteria.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption of salt can lead to health issues such as hypertension.

Non-animal rennet is used to coagulate milk in cheese production, suitable for vegetarians. It is a microbial or plant-based enzyme alternative to traditional animal rennet. This ingredient is essential for cheese texture but does not provide significant nutritional benefits.

Pasteurized part-skim milk is used to control fat content in cheese, providing a balance of nutrients. The pasteurization process ensures safety by eliminating harmful bacteria. It offers a lower fat option while still providing essential nutrients like calcium.

Cheese culture is a blend of bacteria used to develop flavor and texture in cheese. It is essential for fermentation and contributes to the cheese's unique characteristics. While it enhances flavor, it does not provide significant nutritional benefits.

Enzymes are used in cheese making to aid in milk coagulation and flavor development. They are essential for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from microbial or plant sources.