Low moisture part skin mozzarella cheese

by Shoprite 8 oz Barcode 0041190469000
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Low moisture part skin mozzarella cheese by Shoprite provides 286 kcal per 100 g, with 3.6 g of sugars and 25 g of protein. It comes in a 8 oz pack. Contains: milk.

Nutrient levels per 100 g

Fat
21.4 g · High
Saturated fat
10.7 g · High
Sugars
3.6 g · Low
Salt
1.7 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 oz (28 g)

Nutrient Per 100 g Per serving% DV*
Calories 286 kcal 80 kcal
Total fat 21.4 g 6 g 8%
Saturated fat 10.7 g 3 g 15%
Carbohydrates 7.1 g 2 g 1%
Total sugars 3.6 g 1 g
Added sugarsUSDA 0 g 0 g 0%
Dietary fiber 0 g 0 g 0%
Protein 25 g 7 g 14%
Salt 1.7 g 0.5 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Serving size and added sugars from the US product label in USDA FoodData Central, label data from August 2023. Other values: Open Food Facts.

Ingredients

CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES. CONTAINS: MILK.

Palm oil freeNot veganMaybe vegetarian
Allergens
Milk

Product details

Quantity
8 oz
Serving size
1 oz (28 g)
Sold in
United States
Barcode
0041190469000

Prices reported by shoppers

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Frequently asked questions

How many calories are in Low moisture part skin mozzarella cheese?

Low moisture part skin mozzarella cheese contains 286 kcal per 100 g and about 80 kcal per serving (1 oz (28 g)).

How much sugar is in Low moisture part skin mozzarella cheese?

Low moisture part skin mozzarella cheese has 3.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Low moisture part skin mozzarella cheese vegan?

Based on its ingredient list, it is not vegan.

What allergens does Low moisture part skin mozzarella cheese contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated January 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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