Question 1

Why is Mozzarella light classified as a NOVA 3 product and what specific additives does it contain?

Accepted Answer

NOVA 3 indicates a processed food that undergoes physical‑chemical processes; mozzarella is made by pasteurising milk, adding salt, microbial rennet and citric acid, then stretching the curd, which places it in group 3. The only listed additive is citric acid (E330), used to adjust acidity.

Question 2

How do the saturated fat and salt levels in Mozzarella light affect a heart‑healthy diet?

Accepted Answer

At 5.8 g of saturated fat per 100 g, the cheese provides a notable amount of this fat, which should be limited to less than 10 % of daily energy intake; the 0.5 g of salt is moderate, but individuals monitoring sodium should keep portions small to stay within recommended limits.

Question 3

Is the milk in Mozzarella light a concern for people with dairy allergies or lactose intolerance?

Accepted Answer

Yes. The product’s primary ingredient is pasteurised cow’s milk, which supplies about 4.9 g of lactose per 100 g, so it is unsuitable for anyone with a milk allergy and may cause symptoms in lactose‑intolerant consumers.

Pilos • 125g

Mozzarella light

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