And Low-moisture Mozzarella Cheeses

Low-moisture mozzarella is a type of cheese made from cow's milk. It has less water content than regular mozzarella, which gives it a firmer texture and better melting properties. It is produced by heating milk, adding rennet to coagulate it, and then draining the whey.

Manufacturers use low-moisture mozzarella for its excellent melting and browning characteristics, making it ideal for baked goods and pizzas. Its firm texture also helps it hold its shape during cooking. It is commonly found in frozen breakfast sandwiches, pizzas, and other prepared meals.

Low-moisture mozzarella is a dairy product and a source of protein and calcium. Like other cheeses, it contains saturated fat and sodium. The Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories. The FDA has not set specific limits for cheese consumption, but encourages a balanced diet. Excessive sodium intake is linked to high blood pressure, and the FDA Daily Value for sodium is 2,300 mg.