Cheese: Part-skim Mozzarella Cheese

Part-skim mozzarella cheese is a semi-soft cheese made from cow's milk. It is produced by coagulating milk, cutting the curds, and then heating and stretching them until they are smooth and pliable. The 'part-skim' designation means it is made with milk from which some of the milk fat has been removed, resulting in a lower fat content than whole milk mozzarella.

Manufacturers add part-skim mozzarella cheese for its mild flavor, stretchy texture when melted, and its ability to brown nicely. It is a popular ingredient in savory bakery products, such as stuffed breadsticks and pizzas, and in frozen appetizers and hors d'oeuvres, providing a familiar and appealing dairy component.

Part-skim mozzarella cheese is a food, not a food additive, and is regulated by the FDA under standards of identity for cheese. As a dairy product, it is a source of protein and calcium. Compared to whole milk mozzarella, the part-skim version has less saturated fat. There are no specific controversies regarding the safety of part-skim mozzarella cheese itself; however, dairy products are a common allergen.