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Best: Organic Valley Low Moisture Mozzarella, Part Skim Organic Valley Low Moisture Mozzarella, Part Skim Nutrition per 1 oz : 80 calories, 6 g fat (3.5 g sat fat), 190 mg sodium, <1 g carbs (0 g ...
Compared to standard Mozzarella, low-moisture Mozzarella has a firmer texture, is easier to grate, has better browning and melting characteristics, and is less perishable. [16] Globally, Mozzarella is the most popular pizza cheese. [17] However, it has been estimated that in the United States only 30% of all pizza cheese used is actual ...
Low-Moisture, Part-Skim Mozzarella. Eating Well. ... But mozzarella is more than just a melting cheese—buy it fresh, and it’s just as tasty sliced with ripe tomatoes and basil in a caprese salad.
Low-moisture part-skim mozzarella, widely used in the food service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. [30] [nb 1] Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. [31]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Breakfast (361 calories) 1 cup low-fat plain strained Greek-style yogurt. ¼ cup sliced almonds. ½ cup cherries. 1 serving No-Added-Sugar Chia Seed Jam. A.M. Snack (193 calories)
"Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original from Switzerland made with raw milk. [2] The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.