Reduced Fat Mozzarella Cheese (pasteurized Part Skim Milk

Reduced fat mozzarella cheese is made from cow's milk that has had most of its fat removed. The milk is pasteurized, then treated with cultures and rennet to form curds. The curds are heated and stretched to create the characteristic chewy texture of mozzarella.

Manufacturers use reduced fat mozzarella for its mild flavor and melting properties. It is commonly found in frozen dinners, pizzas, and appetizers where a cheesy component is desired without the higher fat content of full-fat cheese.

Reduced fat mozzarella is a source of protein and calcium. The U.S. Food and Drug Administration (FDA) considers cheese to be a dairy product. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated various dairy components, but specific evaluations for 'reduced fat mozzarella' as a distinct ingredient are not typically itemized. Consumption of dairy products is generally considered safe as part of a balanced diet.