Low Moisture Part Skim Mozzarella

Low moisture part-skim mozzarella is a semi-soft cheese made from cow's milk. 'Part-skim' means it is produced from milk where some of the fat has been removed, resulting in a lower fat content than whole milk mozzarella. 'Low moisture' indicates a reduced water content, which gives it a firmer texture and longer shelf life compared to fresh mozzarella.

Manufacturers use low moisture part-skim mozzarella primarily for its excellent melting properties and mild, creamy flavor. It is a staple ingredient in many prepared foods, especially pizzas, lasagna, and other baked dishes where a stretchy, melted cheese is desired. Its lower moisture content also helps prevent sogginess in these applications.

As a dairy product, low moisture part-skim mozzarella is regulated by the FDA as a food, not as a food additive. It is a source of protein and calcium, but also contains saturated fat and sodium. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories, and the FDA's Daily Value for sodium is 2,300 mg. JECFA and EFSA evaluate food additives, not whole food ingredients like cheese, so they have not set specific limits for mozzarella.