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Source
Animal-derived
Allergen
No
Role in food
Low-fat mozzarella is used in a variety of dishes where a milder, less fatty …
What it is
Low-fat mozzarella cheese is a semi-soft, white cheese made from cow's milk. It is produced by heating skim milk and then adding rennet to coagulate the milk. The curds are then separated from the whey and pressed into shape.
Why it's used
Low-fat mozzarella is used in a variety of dishes where a milder, less fatty cheese is desired. It is often found in frozen appetizers, breakfast sandwiches, and as a filling for sandwiches and baked goods. Its melting properties make it suitable for pizzas and baked pasta dishes.
Health notes
Low-fat mozzarella cheese is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. Like other dairy products, it contains saturated fat and cholesterol, though typically less than full-fat versions. JECFA has evaluated cheese and established acceptable intake levels for certain components.
Allergen info
Low-fat mozzarella cheese is derived from milk, which is one of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.