Cheese, Mozzarella, part skim
Common food
Photo: Wikipedia
Part-skim mozzarella is a semi-soft, Italian-style cheese prized for its mild, milky flavor and exceptional meltability. Its texture is delightfully elastic and stringy when heated, making it the gold standard for pizza and baked dishes. With 23.7g of protein per 100g, it's a substantial source of high-quality dairy protein while being lower in fat than its whole-milk counterpart.
💚 Why it's loved
People love its mild, creamy taste that complements rather than overpowers other ingredients, and its signature stretchy melt is iconic in dishes like pizza and lasagna. It's a cultural staple in Italian-American cuisine and a go-to for quick, satisfying meals.
⚠️ Watch-outs & how to enjoy it better
As a dairy product, it's a common allergen and can be high in sodium, which may be a concern for those monitoring blood pressure. To counteract, use it in moderation, pair with potassium-rich vegetables, or choose low-sodium varieties. Those with lactose intolerance should opt for lactose-free versions or consume it in small amounts with other foods.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Lower in fat and calories than whole-milk mozzarella.
- Rich in calcium for bone health.
- Provides conjugated linoleic acid (CLA), a beneficial fatty acid.
- Versatile ingredient for both hot and cold dishes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Mozzarella was originally made from the milk of water buffalo (mozzarella di bufala) in Italy, and the name comes from the Italian word 'mozzare,' meaning 'to cut,' referring to the method of hand-pulling the cheese curds into balls.
Full nutrition (scales with serving)
| Water | 47.7 g |
| Energy | 296 kcal |
| Protein | 23.7 g |
| Total lipid (fat) | 20.4 g |
| Carbohydrate, by difference | 4.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 693 mg |
| Iron, Fe | 0.20 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 533 mg |
| Potassium, K | 116 mg |
| Sodium, Na | 699 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 26.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.36 mg |
| Niacin | 0.10 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 26.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 13.5 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 203 ug |
| Retinol | 203 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.51 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 1.3 ug |
| Fatty acids, total saturated | 11.7 g |
| SFA 4:0 | 0.40 g |
| SFA 6:0 | 0.33 g |
| SFA 8:0 | 0.21 g |
| SFA 10:0 | 0.51 g |
| SFA 12:0 | 0.58 g |
| SFA 14:0 | 1.9 g |
| SFA 16:0 | 5.4 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.33 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.74 g |
| PUFA 18:2 | 0.73 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 65.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What is the difference between part-skim and whole-milk mozzarella?
Part-skim mozzarella is made with milk that has had some of the cream removed, resulting in lower fat and calorie content (about 20.4g fat per 100g vs. 22-25g for whole-milk). It still melts well but is slightly less rich and creamy.
Can I use part-skim mozzarella for pizza?
Yes, it's excellent for pizza. It melts beautifully and provides that classic stretch, though it may release a bit more moisture than whole-milk mozzarella. Pat it dry or use it in combination with low-moisture mozzarella for best results.
Is part-skim mozzarella a good source of protein?
Absolutely. With 23.7g of protein per 100g, it's one of the higher-protein cheeses, making it a great choice for adding protein to meals without excessive fat.