Mozzarella tested: 4 products not very satisfactory

Basically, the soft, elastic cheese speciality is a fatty and salty affair: almost all of them had a Nutri-Score (nutritional value) of C. For the test, 18 mozzarellas made from cow’s milk and three buffalo mozzarellas were purchased in supermarkets, discount stores and organic shops, including seven from organic production.

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In addition to the microbiological laboratory control, an expert tasting was carried out and the presentation and storage temperature were checked. In addition, the nutritional values ​​(Nutri-Score) and the degree of processing (NOVA classification) were examined.

The four “less satisfactory” products were two made from cow’s milk and two made from buffalo mozzarella. “The amount of spoilage pathogens could be the result of inadequate cooling,” said the testers. For three of the affected samples, the temperature on the sales shelf was set too high.

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Indication of salt content inaccurate

When checking the nutritional value (Nutri-Score), almost all products except for one “light” variant had a Nutri-Score of C. The last place was a buffalo mozzarella with a Nutri-Score of D. The fat content was largely correctly stated. The manufacturers are less precise with salt. One organic product even contained more than twice as much as declared.

Fresh mozzarella smells like milk

Compared to the test in 2019, significantly fewer products showed microbiologically abnormal results, said Teresa Bauer from the VKI. “Nevertheless, we advise consuming mozzarella as quickly as possible and not storing it until the best-before date. Edible mozzarella smells of milk and has a neutral to slightly sour taste. If the cheese smells or tastes noticeably sour or yeasty, it should no longer be consumed.” A bloated package is a clear indication that the cheese has spoiled.