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Source
Animal-derived
Allergen
No
Role in food
Manufacturers add whole milk mozzarella for its meltability, mild flavor, and stretchiness, making it …
What it is
Whole milk mozzarella is a semi-soft, white cheese made from cow's milk. It is produced by heating milk, adding rennet to coagulate it, and then stretching and kneading the curd. This process gives mozzarella its characteristic chewy texture and mild, milky flavor.
Why it's used
Manufacturers add whole milk mozzarella for its meltability, mild flavor, and stretchiness, making it ideal for baked goods and dishes. It is a primary ingredient in pizzas and a common addition to pasta dishes, lasagna, and other Italian-American cuisine.
Health notes
Whole milk mozzarella is a source of protein, calcium, and vitamin B12. The FDA considers it Generally Recognized As Safe (GRAS) for consumption. Like all dairy products, it is a source of saturated fat and cholesterol. JECFA has evaluated cheese and its components, and EFSA has also assessed dairy products. Consumption of full-fat dairy products is a topic of ongoing dietary research.
Allergen info
Whole milk mozzarella is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.