Cheese Filling: Low-moisture Part-skim Mozzarella Cheese

Low-moisture part-skim mozzarella cheese is a type of cheese made from cow's milk. It is produced by coagulating milk, cutting the curds, and then stretching and kneading them in hot water. The 'low-moisture' part means it has less water content than fresh mozzarella, giving it a firmer texture and longer shelf life, while 'part-skim' indicates it is made from milk with reduced fat.

Manufacturers use this cheese for its mild flavor, excellent meltability, and stretchy texture when heated. It is a popular ingredient in many prepared foods, especially frozen appetizers, pizzas, and bread-based products, where its characteristics are highly desired.

As a dairy product, low-moisture part-skim mozzarella cheese is regulated by the FDA as a food, not an additive. It is a source of protein and calcium, but also contains saturated fat and sodium. The Dietary Guidelines for Americans (2025-2030) suggest keeping saturated fat intake to less than 10% of daily calories, and the FDA's Daily Value for sodium is 2,300 mg. JECFA and EFSA typically evaluate food additives, not whole food ingredients like cheese.