Mozzarella Cheese Low Moisture Part Skim Mozzarella Cheese

Low-moisture part-skim mozzarella cheese is a semi-soft, stretched-curd cheese made from pasteurized cow's milk. The 'part-skim' designation means some of the fat has been removed from the milk, resulting in a lower fat content compared to whole milk mozzarella. 'Low-moisture' indicates that it contains less water, which gives it a firmer texture and a longer shelf life.

This type of mozzarella is widely used for its excellent melting properties and mild, milky flavor. It is a popular ingredient in many dishes, including pizzas, lasagna, baked pasta dishes, and sandwiches, where its stretchiness and ability to brown are desired.

Mozzarella cheese is a food product, not a food additive, and is regulated by the FDA as a dairy product. Part-skim mozzarella offers a source of protein and calcium with less saturated fat than full-fat versions. The Dietary Guidelines for Americans (2025-2030) recommend including dairy products as part of a healthy eating pattern. There are no specific safety concerns associated with mozzarella cheese at typical consumption levels.