Mozzarella Cheese: Cultured Part Skim Milk

Mozzarella is a semi-soft, white cheese traditionally made from Italian buffalo milk. In the US, it is most commonly made from pasteurized cow's milk that has been cultured and then heated in water to make it stretchy and moldable. Part-skim milk means some of the fat has been removed.

Manufacturers use mozzarella for its mild, milky flavor and excellent melting properties. It is a popular topping for pizzas, a key ingredient in lasagna and other baked pasta dishes, and a common filling for sandwiches and calzones.

Mozzarella is generally recognized as safe (GRAS) by the FDA when used as intended. It is a good source of protein and calcium. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated mozzarella, and the European Food Safety Authority (EFSA) has also assessed its components. Like other dairy products, its fat and sodium content should be considered as part of a balanced diet.