Is Low-Moisture Part-Skim String Mozzarella Cheese Vegan?

The Ingredient Breakdown

As a food scientist, I look at the label to determine the origin of the food. For Low-Moisture Part-Skim String Mozzarella Cheese, the ingredient list is short, but the verdict is definitive. The primary ingredient is pasteurized part-skim milk. This is a dairy product derived from cows, making it incompatible with a vegan lifestyle.

To turn this liquid milk into a solid cheese stick, manufacturers use cheese culture and enzymes. Traditionally, the enzymes used in mozzarella are microbial; however, the cheese culture is grown in a dairy medium. Furthermore, the texture is achieved through a process called acidification and stretching, which relies entirely on milk proteins (casein). Without the milk, you cannot create the specific stringy texture of mozzarella. Finally, annatto is added for that classic orange hue, which is a plant-derived color, but it does not negate the dairy content.

Nutritional Value

From a nutritional standpoint, the 'part-skim' designation matters. By skimming off some of the milk fat, manufacturers lower the total calories and saturated fat compared to the standard version. A single stick usually contains around 80 calories and 6 grams of protein, making it a convenient, low-carb snack for non-vegans. It fits well into diets like Keto or Weight Watchers due to its high protein and low sugar content. However, for a vegan, the nutritional profile is irrelevant because the source of the protein is animal-based. It also provides a decent amount of calcium, which is beneficial for bone health, but again, this comes at the cost of animal welfare and environmental impact concerns for vegans.