Cheese Topping Low Moisture Part Skim Mozzarella Cheese

Low-moisture, part-skim mozzarella cheese is a semi-hard cheese made from cow's milk. It is produced by heating milk, adding a starter culture and rennet to coagulate the milk, then draining the whey and pressing the curd. The 'low-moisture' aspect means much of the water is removed, giving it a firmer texture and longer shelf life than fresh mozzarella.

Manufacturers use this cheese for its mild flavor, good melting properties, and stretchiness, making it ideal for baked goods. It is a popular topping for pizzas, breadsticks, and other savory dishes where a browned, bubbly cheese layer is desired.

Low-moisture, part-skim mozzarella cheese is a dairy product and a source of protein and calcium. The FDA considers cheese a food ingredient. Regulatory bodies like the WHO and EFSA have evaluated dairy products in general, recognizing them as sources of nutrients. Typical consumption as part of a balanced diet is not associated with adverse health effects.