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Low Moisture Mozzarella
Low Moisture Mozzarella
Low concern
Mozzarella has a defined FDA standard of identity. It is a dairy allergen and a source of saturated fat and sodium, but otherwise a recognized food.
Found in
1,020 products
What it is
A pasta-filata cheese with reduced moisture content (45-52%), producing a firmer, drier cheese than fresh mozzarella.
Melting cheese with stretch and browning properties.
Why it's flagged
- dairy allergen
- contributes to saturated fat and sodium
What regulators actually say
"Low-moisture mozzarella cheese... has a moisture content of more than 45 percent but not more than 52 percent."
Regulatory status
United States — FDA
Standard of identity in 21 CFR 133.156.
European Union — EFSA
Authorised as a food.
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