Low-sodium Low-moisture Part-skim Mozzarella Cheese

Low-sodium, low-moisture part-skim mozzarella cheese is a type of semi-hard cheese made from cow's milk. It is produced by removing most of the water and some of the fat from the milk before the cheese-making process. This results in a firmer texture and longer shelf life compared to regular mozzarella.

It is primarily used as a pizza topping due to its excellent melting and browning properties, and its lower moisture content prevents a soggy crust. It also works well in baked dishes, sandwiches, and as a table cheese.

This ingredient is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. JECFA has evaluated cheese and dairy products, and EFSA has evaluated similar dairy ingredients. Typical consumption as part of a balanced diet is not associated with adverse health effects.