Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Animal-derived
Allergen
No
Role in food
Manufacturers add this cheese for its characteristic mild flavor, creamy texture when melted, and …
What it is
Low Moisture Part Skim Mozzarella is a type of cheese made from cow's milk. It is produced by coagulating milk, separating the curds, and then stretching and kneading them. 'Part skim' means it is made from milk with some of the fat removed, and 'low moisture' indicates that much of the water content has been reduced, resulting in a firmer texture and longer shelf life compared to fresh mozzarella.
Why it's used
Manufacturers add this cheese for its characteristic mild flavor, creamy texture when melted, and its ability to stretch. It is widely used as a topping on pizzas, in lasagna, and in various savory baked goods where a good melt and stretch are desired.
Health notes
As a dairy product, Low Moisture Part Skim Mozzarella is regulated by the FDA as a food, with specific standards of identity for cheese. It is a source of protein and calcium. Since it is 'part skim,' it contains less saturated fat than full-fat mozzarella. JECFA and EFSA typically evaluate food additives and do not set specific limits for whole foods like cheese.
Allergen info
This ingredient is derived from milk, which is one of the nine major food allergens identified by the FDA.
Products containing Cheese: Low Moisture Part Skim Mozzarella
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.