Low Moisture Partskim Mozzarella Cheese
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What it is
Low moisture part-skim mozzarella cheese is a type of mozzarella cheese made from skim milk and cream, with most of the water removed. This process results in a firmer, drier cheese compared to fresh mozzarella. It is commonly produced through a process of heating, stretching, and molding the cheese curd.
Why it's used
Manufacturers add low moisture part-skim mozzarella cheese primarily for its flavor and melting properties. It is a key ingredient in many Italian-American dishes, providing a mild, milky taste and a desirable stretchy texture when heated. It is frequently found in pizzas, lasagna, ravioli, and other baked pasta dishes.
Health notes
Low moisture part-skim mozzarella cheese is a dairy product and a source of protein and calcium. The FDA considers it Generally Recognized As Safe (GRAS) when used as intended. Like other full-fat dairy products, it contains saturated fat and cholesterol. JECFA and EFSA have evaluated cheese and dairy products, but have not set specific limits for mozzarella cheese itself. Consumption of dairy products is part of a balanced diet, and individual dietary needs may vary.
Allergen info
Low moisture part-skim mozzarella cheese is derived from milk and is therefore a major allergen. It does not contain gluten.