Mozzarella Sticks: Low Moisture Part Skim Mozzarella Cheese

Low-moisture part-skim mozzarella is a type of mozzarella cheese made with reduced water content and a portion of the fat removed. It is produced by heating milk, adding rennet to coagulate it, and then draining the whey. The curd is then heated in water, stretched, and formed into shapes, before being cooled and often pressed.

Manufacturers use low-moisture part-skim mozzarella for its excellent melting and browning properties, as well as its mild, creamy flavor. It is commonly found in pizza, pasta dishes, and breaded appetizers like mozzarella sticks, where it provides a satisfying chew and stretch.

Low-moisture part-skim mozzarella is a dairy product and a source of protein and calcium. Like other cheeses, it contains saturated fat and sodium, and the U.S. Dietary Guidelines recommend limiting saturated fat to less than 10% of daily calories. The FDA considers cheese to be a safe and wholesome food. No specific health concerns are associated with typical consumption of mozzarella cheese.