Low-Moisture Part-Skim Mozzarella Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Modified Cornstarch Added to Prevent Caking, Natamycin (a Natural Mold Inhibitor). Contains Milk. 100 years of quality.

From the Package. CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR]), MODIFIED CORNSTARCH ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR).

mozzarella, mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo; imitations of varying quality are commonly made of cow's milk.

KRAFT Natural Cheese is made with milk from cows that have not been treated with rbST. No significant difference has been shown between milk derived from rbST-treated and non-rbST-treated cows.

It is most often made from cow's milk; however it can be made from a combination of other milks such as cow's milk and goat's milk mixed. A small amount of buffalo-milk mozzarella is produced in the USA although very little water buffalo milk is commercially available.

Low Moisture Part-Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch and Powdered Cellulose (To Prevent Caking), Natamycin (A Natural Mold Inhibitor).

Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Color), Natamycin (a Natural Mold Inhibitor).

Enjoy Kraft Mozzarella! Always made from fresh milk, Kraft shredded natural cheese is perfect for your family's favorite pasta, wraps, salads, baked potatoes, and more. This resealable pouch ensures that your cheese will be fresh every time.

What is Mozzarella? Mild, refreshing and supple, this Mozzarella gets its flavours from either cow or buffalo milk. It has a springy and dense consistency with a light and barely discernible aroma of wholesome cream, making it a favourite among audiences with delicate palates.

This cheese is considered a fresh cheese and is characteristic for its typical mild flavor and recognizable rubbery texture. However, Mozzarella cheese presents high values of moisture up to 60 % (generally 45 – 52 % w/w), elevated pH (in the range of 5.1 – 5.3), lack of ripening and maximum of 2 % of salt.

Kraft Foods, division and brand of Kraft Heinz Company, one of the world's largest food and beverage manufacturers that was formed by the 2015 merger of Kraft Foods Group and H.J. Heinz Holding Corporation. Kraft Foods' headquarters are in Northfield, Illinois.

The process of making mozzarella is called pasta filata. The milk is incubated with a whey starter containing thermophilic bacteria and then rennet is added to form the curds. The curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture.

Nowadays, this popular cheese is produced in many countries around the world, but the Italian original, especially mozzarella di bufala, is still considered the best.

Moisture – not less than 52% and not more than 60%. pH – not to exceed 5.3. Mozzarella Cheeses shall have a mild, pleasing flavor and may possess slight acid or feed flavors. The flavor should be absent whey taint, sour notes, heated or off notes associated with the use of non-fat dry milk.

Natural cheese is made from four basic ingredients including milk, salt, a “good bacteria” and rennet, an enzyme.

Northfield, Illinois Kraft Foods' headquarters are in Northfield, Illinois. Kraft grew out of a wholesale cheese-delivery business established in Chicago in 1903 by James L. Kraft. Three years later he and his brother Charles began processing cheese for distribution to area retailers.