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

The Ingredient Breakdown

As a food scientist, looking at the ingredient list of Mozzarella Shredded Low-Moisture Part-Skim Mozzarella Cheese reveals a standard dairy manufacturing process. The core of the product is pasteurized part-skim milk. This is the foundational animal-derived ingredient that immediately disqualifies the product from being vegan.

To transform this milk into cheese, the manufacturers add cheese culture and enzymes. The enzymes, specifically rennet, are often a concern for vegetarians and vegans. While some enzymes are microbial, in traditional mozzarella production, animal-derived rennet is common, though the specific source is often not detailed on generic packaging. Regardless of the source, the processing involves animal products.

Finally, we see potato starch and powdered cellulose added. These are strictly functional ingredients used to prevent the shreds from clumping together in the bag. They are plant-derived, but they do not change the fundamental nature of the cheese itself. The inclusion of natamycin is a natural mold inhibitor, also vegan, but irrelevant to the vegan status of the base cheese. The verdict remains a hard 'no' due to the milk content.

Nutritional Value

From a nutritional standpoint, Mozzarella Shredded Low-Moisture Part-Skim Mozzarella Cheese is designed to be a lighter alternative to whole-milk mozzarella. By skimming the milk fat before processing, the manufacturer reduces the overall calorie and fat content. This makes it a popular choice for those monitoring their fat intake while still wanting the meltability of real cheese.

It is a significant source of protein and calcium, derived entirely from the dairy milk. However, it is also high in sodium, which is typical for cheeses. For those on a calorie-restricted diet, this product fits well, but it does not offer the cholesterol-lowering benefits associated with plant-based cheeses, as it contains dietary cholesterol inherent in dairy.