A NATURAL MOLD INHIBITOR -> en:preservative - percent_min:В 0 - percent_max:В 20Д¬omparison to average values of products in the same category:.

NATAMYCIN -> en:e235 - vegan:В yes - vegetarian:В yes - percent_min:В 0 - percent_max:В 20.

TO PREVENT CAKING -> en:anti-caking-agent - percent_min:В 0 - percent_max:В 25.

and POWDERED CELLULOSE -> en:and POWDERED CELLULOSE - percent_min:В 0 - percent_max:В 25.

POTATO STARCH -> en:potato-starch - vegan:В yes - vegetarian:В yes - percent_min:В 0 - percent_max:В 50.

SALT -> en:salt - vegan:В yes - vegetarian:В yes - percent_min:В 0 - percent_max:В 50.

CULTURED PASTEURIZED PART SKIM MILK -> en:CULTURED PASTEURIZED PART SKIM MILK - percent_min:В 6.66666666666667 - percent_max:В 100.

LOW MOISTURE PART SKIM MOZZARELLA CHEESE -> en:low-moisture-part-skim-mozzarella - vegan:В no - vegetarian:В maybe - percent_min:В 20 - percent_max:В 100.

LOW MOISTURE PART SKIM MOZZARELLA CHEESE ( CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), POTATO STARCH, CORN STARCH, and POWDERED CELLULOSE ( TO PREVENT CAKING), NATAMYCIN ( A NATURAL MOLD INHIBITOR)

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Part skim mozzarella cheese