Ingredient · Updated
Part-skim mozzarella cheese
Found in 1 product
What is Part-skim mozzarella cheese?
Part-skim mozzarella cheese is a dairy product made from cow's milk. It is similar to regular mozzarella but has a lower fat content due to the removal of some milk fat during production.
This cheese is used in cooking and as a topping due to its ability to melt well and provide a creamy texture. Typical uses include pizzas, sandwiches, and salads. Nutritionally, it is a source of calcium and protein, but like other cheeses, it is relatively high in sodium.
When you see part-skim mozzarella cheese on a label, it implies a product lower in fat compared to full-fat mozzarella, potentially appealing for those seeking to reduce dietary fat intake.
Commonly found in: Pizzas, Sandwiches, Salads, Pasta dishes, Casseroles
What to watch
- Contains lactose, which can be problematic for those with lactose intolerance.
- May contribute to high sodium intake if consumed in large quantities.
Benefits
- Good source of calcium, which is important for bone health.
- Provides high-quality protein.
Part-skim mozzarella cheese is recognized as safe and is widely accepted for sale and consumption in the U.S.
While beneficial for its nutrient content, its effects can be mixed for those monitoring fat and sodium intake.
This cheese is derived from cow's milk and is not considered vegan.
Sources: Cheese Nutrition Facts
Scout's take
Part-skim mozzarella cheese is a good source of protein and calcium. It is made from pasteurized milk, which reduces the risk of harmful bacteria. The absence of animal rennet makes it suitable for vegetarians.
The case against
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
from the analysis of Amy's SNACKS CHEESE PIZZAThe case for
Provides high-quality protein and calcium, supporting bone health and muscle function.
from the analysis of Amy's SNACKS CHEESE PIZZAAll 1 product with Part-skim mozzarella cheese
Where Part-skim mozzarella cheese shows up
- Pizza 1 product
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