Part-skim Mozzarella

Part-skim mozzarella is a fresh, semi-soft cheese that originated in Italy. It is typically made from cow's milk, with some of the fat removed before the cheesemaking process. The cheese is produced by curdling milk, then stretching and kneading the curds to achieve its characteristic elastic texture.

This cheese is valued for its mild flavor, excellent meltability, and creamy texture when cooked. It is a staple ingredient in many dishes, most notably pizza, lasagna, and other baked casseroles. Its primary function in foods is to provide flavor, texture, and protein.

As a food ingredient, part-skim mozzarella is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and calcium, which are important for bone health and muscle function. Because it is 'part-skim,' it contains less saturated fat than full-fat mozzarella, but still contributes to overall saturated fat intake; the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories. JECFA and EFSA typically evaluate food additives and have not set specific limits for whole foods like mozzarella cheese.