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Nutrition facts (per 1/2 can): 96 cal, 5g fat, ... Part Skim Cheese. Just one piece of part-skim mozzarella can add 5-8 grams of protein depending on the size with no carbs. Since dairy provides ...
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, 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. [29] [nb 1] Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. [30]
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] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
"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.
After hitting a home run with Chicken Fries, Burger King hopes to do the same with mozzarella sticks.
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.
Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania , especially in the provinces of Caserta and Salerno .