Part-skim mozzarella cheese

Description

• Part-skim mozzarella cheese is a semi-soft, stretched-curd cheese made from partially skimmed cow’s milk (reduced fat vs whole-milk mozzarella).

• It maintains the characteristic mild, milky flavour and elastic, stringy texture of mozzarella, with lower fat content and slightly firmer body.

• Commonly used as a pizza cheese and in baked dishes thanks to its excellent meltability and browning behaviour.

• Available as blocks, loaves, shredded, diced, or pre-sliced.

Indicative nutritional values per 100 g

(Typical part-skim mozzarella; values vary by brand and moisture/fat level)

• Energy: 250–290 kcal

• Protein: 24–27 g

• Carbohydrates: 2–4 g

  • sugars (lactose): 1–3 g

• Lipids: 15–20 g

  • SFA (first occurrence): predominant fraction of total fat

  • MUFA: moderate

  • PUFA: low

  • TFA: negligible (natural trace only)

• Calcium: 500–800 mg

• Sodium: 500–800 mg (higher in pizza cheese styles)

• Other minerals: phosphorus, potassium

• Vitamins: A, B2 (riboflavin), B12

Key constituents

• Casein micelles and other milk proteins (major structural component).

• Milk fat in reduced amount vs whole-milk mozzarella.

• Lactose (low residual content in matured cheese).

• Minerals: calcium and phosphorus in bioavailable forms.

• Salt (NaCl) for flavour and preservation.

• Water (moisture level typically 45–52% depending on style).

Production process

• Standardisation of milk: adjustment of fat content to “part-skim” level.

• Pasteurisation of the milk.

• Addition of starter cultures (lactic acid bacteria) to acidify the milk.

• Coagulation:

  • addition of rennet to form a gel.

• Cutting and healing of curd:

  • curd cut into small pieces to release whey.

• Cooking and whey drainage.

• Pasta filata (stretching) step:

  • curd is matured to a specific acidity, then heated in hot water or brine and stretched/kneaded to develop fibrous structure.

• Shaping: blocks, loaves, balls, or other formats.

• Cooling and salting (in brine or dry salt).

• Packaging and storage under refrigeration.

• Produced under GMP/HACCP with controls on pH, moisture, fat, and microbiology.

Physical properties

• Appearance: white to pale cream; smooth surface.

• Texture: elastic, sliceable, with characteristic “stretch” when melted.

• Moisture: generally medium (semi-soft).

• Melting behaviour: good melt and flow; slightly less oily surface than whole-milk mozzarella.

• pH: typically around 5.0–5.4.

Sensory and technological properties

• Flavour: mild, milky, slightly tangy; less rich/buttery than whole-milk mozzarella.

• Meltability: excellent; forms uniform melt on pizzas and baked dishes.

• Stretchability: good string formation when hot.

• Browning: controlled browning and blistering in pizza ovens; fat reduction tends to reduce surface oiling.

• Functional roles:

  • structure and binding in toppings and fillings

  • texture and mouthfeel enhancement

  • flavour carrier for herbs, sauces, and other ingredients.

Food applications

• Pizza toppings (fresh or pre-shredded).

• Lasagne, baked pasta, casseroles.

• Stuffed products: calzone, stromboli, stuffed crusts.

• Salads: shredded in cold or warm salads (with tomatoes, vegetables, grains).

• Sandwiches, panini, wraps.

• Ready meals: frozen pizzas, prepared pasta dishes, snacks.

Nutrition & health

• Provides high-quality complete protein with all essential amino acids.

• Good source of calcium and phosphorus, important for bone health.

• Contains vitamin B12 and other B-vitamins.

• Part-skim formulation offers reduced fat and energy compared to whole-milk mozzarella, still with good functionality.

• Contains significant saturated fat and sodium; portion control is important in cardiovascular and hypertension-focused diets.

• Suitable for low-carb and high-protein dietary patterns, within overall fat/salt limits.

Portion note

• Typical serving as part of a meal: 30–40 g (1–2 slices or a small handful of shreds).

• On pizza: 50–80 g per individual serving, depending on style and coverage.

• In salads or sandwiches: 20–40 g per portion.

Allergens and intolerances

• Contains MILK, a major allergen (proteins and lactose).

• Not suitable for individuals with cow’s milk protein allergy.

• May be tolerated in moderate amounts by some lactose-intolerant consumers, but lactose is not absent.

• Gluten-free by nature; gluten only present if contaminated or combined with gluten-containing ingredients in mixed products.

Storage and shelf-life

• Store refrigerated (typically 0–6 °C).

• Unopened shelf-life: usually 30–90 days for industrially packed part-skim mozzarella (depending on packaging and moisture).

• Once opened:

  • keep tightly wrapped or in closed container

  • consume within 5–7 days for best quality.

• Sensitive to:

  • temperature abuse (accelerated spoilage)

  • moisture loss (drying on surface)

  • mould growth if packaging is compromised.

Safety & regulatory

• Must comply with regulations for pasteurised dairy products.

• Produced under GMP/HACCP with controls on:

  • pasteurisation parameters

  • starter culture performance and pH

  • microbiological quality (Listeria, Salmonella, coliforms)

  • contaminants (antibiotic residues, heavy metals).

• Standards may define minimum fat in dry matter and maximum moisture for part-skim mozzarella.

Labeling

• Typically declared as:

  • “Part-skim mozzarella cheese”

  • or simply “mozzarella cheese (part-skim milk)”

• Ingredient list commonly includes:

  • pasteurised part-skim milk

  • cheese cultures

  • salt

  • enzymes (rennet, microbial or animal)

  • anti-caking agents for shredded cheese (e.g., potato starch, cellulose)

  • preservatives (e.g., natamycin) where permitted.

• Allergen declaration: MILK.

Troubleshooting

• Poor melt / rubbery texture:

  • excessive acid development or low moisture; check pH and stretching conditions.

• Excessive browning or burning on pizza:

  • high oven temperature or prolonged baking; adjust oven profile or cheese loading.

• Surface oiling too low:

  • fat content too low or excessive protein concentration; consider blending with whole-milk mozzarella.

• Slice breakage / crumbling:

  • cheese too cold or too aged; temper before slicing and adjust moisture/fat balance.

• Mould growth in pack:

  • packaging leaks or long storage; improve sealing and rotation (FIFO).

Sustainability & supply chain

• Environmental impact linked mainly to dairy farming (feed production, methane emissions, water use).

• Improvements via:

  • sustainable milk sourcing

  • energy-efficient processing

  • waste and whey management with BOD/COD monitoring.

• Packaging optimisation (lightweight, recyclable materials) can reduce overall footprint.

• By-products (whey) can be valorised in whey protein and other dairy ingredients.

Main INCI functions (cosmetics)

(When used as derivatives such as “Hydrolyzed Milk Protein”, not commonly as “mozzarella” itself)

• Skin-conditioning and hair-conditioning agent.

• Moisturising/humectant effects in some formulations.

• Primarily of conceptual/marketing interest (“dairy-based actives”) rather than as standard mozzarella-derived ingredients.

Conclusion

Part-skim mozzarella cheese is a highly functional stretched-curd cheese offering a balance between good meltability and reduced fat content. It is a cornerstone ingredient in pizza and baked dishes, delivering desirable stretch, browning, and mild dairy flavour. Nutritionally, it provides high-quality protein and calcium while lowering fat compared to whole-milk variants. When produced under robust quality and safety systems, part-skim mozzarella is a reliable and versatile component in both industrial and culinary applications.

Mini-glossary

• SFA – Saturated fatty acids: predominant in dairy fat; excessive intake should be moderated.

• MUFA – Monounsaturated fatty acids: generally considered neutral-to-beneficial for cardiovascular health.

• PUFA – Polyunsaturated fatty acids: include essential fatty acids, present at lower levels in cheese.

• TFA – Trans fatty acids: naturally present only in small amounts in ruminant fats; industrial TFA should be avoided.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points: structured systems to ensure hygiene, safety, and quality in food production.

• BOD/COD – Biological oxygen demand / Chemical oxygen demand: measures used to evaluate the environmental impact of processing wastewater.