* Other includes oligosaccharides and other polysaccharides. Low Moisture Part-Skim and Lite Mozzarella cheese product age and temperature requirements shall comply with the following: Requirement Description Aging Mozzarella cheese shall be aged not less than 5 days and not more than 15 days at 38 to 42 F (3.5 to 5.5 C), unless the mozzarella is manufactured and immediately shredded and frozen. Profile of Carbohydrates in Item Fraction of Carbs by Type Some foods that are a good source of Lysine include eggs, meat (specifically red meat, lamb, pork, and poultry), soy, beans and peas, cheese (particularly Parmesan), and certain fish (such as cod and sardines).ġ00g of Part Skim Mozzarella Cheese contains 23.8g of protein, which is about the same as Low-moisture part-skim mozzarella cheese and low-moisture part-skim scamorza cheese conform to the definition and standard of identity and comply with the requirements for label declaration of ingredients prescribed for low-moisture mozzarella cheese and low-moisture scamorza cheese by 133.156, except that their milkfat content, calculated. macronutrients, micronutrients, protein & amino acid profiles, carb analysis, fatty acid composition, and more for Part Skim Mozzarella Cheese.For more information, see the Wikipedia page on them. Ingredients: Low-moisture Part-skim Mozzarella Cheese (Cultured Pasteurized Part-skim Milk, Salt, Microbial Enzymes), Powdered Cellulose (To Prevent Caking). Make the mozzarella with part skim milk, and the numbers are 72 calories, 4.5 grams of fat, 3 of which are saturated. Mozzarella made with whole milk has about 80 calories per ounce and 6 grams of fat, of which 4 grams are saturated. Profile of Protein in Item Essential Amino AcidsĮssential amino acids are critical for building protein. Mozzarella cheese is among the lower-fat cheeses. Youd need to walk 20 minutes to burn 72 calories. Macronutrient Profile Proportions of Macros There are 72 calories in 1 serving (1 oz) of Part Skim Milk Mozzarella Cheese. Part-skim mozzarella cheese is commonly used in baked dishes, such as lasagna and stuffed shells, and as a topping for pizzas and salads. Another cheese Bonci recommends is part-skim ricotta because it provides '19 milligrams of cholesterol per 1/4 cup and 3.5 grams of saturated fat, making it lower than other cheeses.
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