Top Cheese: Low Moisture Part Skim Mozzarella

Low moisture part skim mozzarella is a type of cheese made from cow's milk. To make it 'part skim,' some of the fat is removed from the milk before cheesemaking. 'Low moisture' means that more water has been removed from the cheese, which gives it a firmer texture and makes it melt and brown well when cooked.

This cheese is widely used in food products for its mild flavor, stretchy texture, and excellent melting properties. It is a popular ingredient in baked dishes like pizza, lasagna, and casseroles, where it contributes to taste and a desirable gooey texture.

Low moisture part skim mozzarella is a common food ingredient and is generally recognized as safe (GRAS) by the FDA when consumed as part of a typical diet. It is a source of protein and calcium, and the 'part skim' designation indicates a lower fat content compared to whole milk mozzarella. JECFA and EFSA typically evaluate food additives, not whole food ingredients like cheese.