mozzarella - 220 g

Food processing

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  Food processing level unknown

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  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra processed foods

  
  

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Ingredients analysis

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  sk: Lait de vache acidifiant (acide citrique), ferments lactiques (contient du lait), présure mic ouverture, conserver entre 2 °C et 6°C, complètement recou sel, Après liquide et consommer dans les 24 heures, La mozzarella a une teneur naturelle en lactose de 1.5% pour 100g M allégée contient environ 50 % de moins de matières grasses que la mora de Mat, Gr, sur Mat, Sèche, SK (Mozzarella), nezrejúci, mäkký, nízkotučný syr, v slanom náleve, Obsah Zloženie (pasterizované kravské mlieko), kyselina (kyselina citrónová), mlieka túry, mikrobiálne syridlo, jedlá sol 0.5%, Po otvoreni u pri teplote od 2°C do 6°Cúplne ponorené v náleve a spotrebujte do 24 ¹Mozzarella má prirodzený obsah laktózy 1.5% na, Mozzarella light približne 50 % menej tuku ako mozzarella s obsahom tuku v sušine 45%, NL, BE (Mozzarella halfvetgehalte), Ingrediënten (gepasteuriseerde koeme dingszuur), citroenzuur, melkzuurbacteriën (bevat melk), microbieel strens Na opening, bewaren tussen 2 °C en 6 °C en volledig bedekken, binne gebruiken, Mozzarella heeft een natuurlijk lactosegehalte van 1.5% perl Mozzarella light bevat ongeveer 50% minder vet dan mozzarella 45 % V Hergestellt von (Výrobce), Fabriqué par (Výrobca), Geproduceerd door GOLDSTEIG Käsereien Bayerwald GmbH, Slechen 11, DE-93413 Cham, www, goldsteig, de, Německo, Nemecko Abtropfgewicht, Hmotnost pevného podílu, égoutté, Hmotnost pevného podielu, gewicht Netton Polds ne motnost, algewicht 125 g 220 ge

  1. Lait de vache acidifiant -> sk:lait-de-vache-acidifiant
     1. acide citrique -> sk:acide-citrique
  2. ferments lactiques -> sk:ferments-lactiques
     1. contient du lait -> sk:contient-du-lait
  3. présure mic ouverture -> sk:presure-mic-ouverture
  4. conserver entre 2 °C et 6°C -> sk:conserver-entre-2-c-et-6-c
  5. complètement recou sel -> sk:completement-recou-sel
  6. Après liquide et consommer dans les 24 heures -> sk:apres-liquide-et-consommer-dans-les-24-heures
  7. La mozzarella a une teneur naturelle en lactose de 1.5% pour 100g M allégée contient environ 50 % de moins de matières grasses que la mora de Mat -> sk:la-mozzarella-a-une-teneur-naturelle-en-lactose-de-1-5-pour-100g-m-allegee-contient-environ-50-de-moins-de-matieres-grasses-que-la-mora-de-mat
  8. Gr -> sk:gr
  9. sur Mat -> sk:sur-mat
  10. Sèche -> sk:seche
  11. SK -> sk:sk
      1. Mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590
  12. nezrejúci -> sk:nezrejuci
  13. mäkký -> sk:makky
  14. nízkotučný syr -> sk:nizkotučny-syr
  15. v slanom náleve -> sk:v-slanom-naleve
  16. Obsah Zloženie -> sk:obsah-zloženie
      1. pasterizované kravské mlieko -> sk:pasterizovane-kravske-mlieko
  17. kyselina -> en:acid
      1. kyselina citrónová -> en:e330 - vegan: yes - vegetarian: yes
  18. mlieka túry -> sk:mlieka-tury
  19. mikrobiálne syridlo -> sk:mikrobialne-syridlo
  20. jedlá sol -> sk:jedla-sol - percent: 0.5
  21. Po otvoreni u pri teplote od 2°C do 6°Cúplne ponorené v náleve a spotrebujte do 24 ¹Mozzarella má prirodzený obsah laktózy 1.5% na -> sk:po-otvoreni-u-pri-teplote-od-2-c-do-6-cuplne-ponorene-v-naleve-a-spotrebujte-do-24-mozzarella-ma-prirodzeny-obsah-laktozy-1-5-na
  22. Mozzarella light približne 50 % menej tuku ako mozzarella s obsahom tuku v sušine -> sk:mozzarella-light-približne-50-menej-tuku-ako-mozzarella-s-obsahom-tuku-v-sušine - percent: 45
  23. NL -> sk:nl
  24. BE -> sk:be
      1. Mozzarella halfvetgehalte -> sk:mozzarella-halfvetgehalte
  25. Ingrediënten -> sk:ingredienten
      1. gepasteuriseerde koeme dingszuur -> sk:gepasteuriseerde-koeme-dingszuur
  26. citroenzuur -> sk:citroenzuur
  27. melkzuurbacteriën -> sk:melkzuurbacterien
      1. bevat melk -> sk:bevat-melk
  28. microbieel strens Na opening -> sk:microbieel-strens-na-opening
  29. bewaren tussen 2 °C en 6 °C en volledig bedekken -> sk:bewaren-tussen-2-c-en-6-c-en-volledig-bedekken
  30. binne gebruiken -> sk:binne-gebruiken
  31. Mozzarella heeft een natuurlijk lactosegehalte van 1.5% perl Mozzarella light bevat ongeveer 50% minder vet dan mozzarella 45 % V Hergestellt von -> sk:mozzarella-heeft-een-natuurlijk-lactosegehalte-van-1-5-perl-mozzarella-light-bevat-ongeveer-50-minder-vet-dan-mozzarella-45-v-hergestellt-von
      1. Výrobce -> sk:vyrobce
  32. Fabriqué par -> sk:fabrique-par
      1. Výrobca -> sk:vyrobca
  33. Geproduceerd door GOLDSTEIG Käsereien Bayerwald GmbH -> sk:geproduceerd-door-goldsteig-kasereien-bayerwald-gmbh
  34. Slechen 11 -> sk:slechen-11
  35. DE-93413 Cham -> sk:de-93413-cham
  36. www -> sk:www
  37. goldsteig -> sk:goldsteig
  38. de -> sk:de
  39. Německo -> sk:německo
  40. Nemecko Abtropfgewicht -> sk:nemecko-abtropfgewicht
  41. Hmotnost pevného podílu -> sk:hmotnost-pevneho-podilu
  42. égoutté -> sk:egoutte
  43. Hmotnost pevného podielu -> sk:hmotnost-pevneho-podielu
  44. gewicht Netton Polds ne motnost -> sk:gewicht-netton-polds-ne-motnost
  45. algewicht 125 g 220 ge -> sk:algewicht-125-g-220-ge

Nutrition

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  Missing data to compute the Nutri-Score

  Missing nutrition facts

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Cheeses
  Fat	?
  Saturated fat	?
  Carbohydrates	?
  Sugars	?
  Fiber	?
  Proteins	?
  Salt	?
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Carbon footprint

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  Equal to driving 2.7 km in a petrol car

  518 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	85.0 %
  Processing	5.1 %
  Packaging	5.1 %
  Transportation	4.1 %
  Distribution	0.7 %
  Consumption	0.1 %

Packaging

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  Missing packaging information for this product

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Transportation

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  Origins of ingredients

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