Filling: Reduced Fat Mozzarella Cheese

Reduced fat mozzarella cheese is a type of cheese made from skim milk or partially skimmed milk. It has a lower fat content compared to regular mozzarella. The process involves curdling milk with rennet or an acid, then separating the curds from the whey and processing them to create the characteristic stretchy texture.

Reduced fat mozzarella cheese is used in a variety of foods where a milder, less fatty cheese flavor and meltability are desired. Manufacturers add it for its taste, texture, and browning properties. It is commonly found in frozen appetizers, pizzas, savory bakery products, and as a topping for pasta dishes.

Reduced fat mozzarella cheese is a dairy product and a source of protein and calcium. The FDA considers cheese and dairy products generally safe for consumption. While specific evaluations of reduced fat mozzarella are not typically detailed by regulatory bodies like JECFA or EFSA, cheese in general is a common food item. High sodium content can be a concern in some processed cheese products, and the FDA Daily Value for sodium is 2,300 mg per day.