How Acidic is Mozzarella? A Detailed Look at pH Levels
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4 min read
The USDA specifies that low-moisture mozzarella cheese has a pH not less than 5.1 and not more than 5.4, while fresh mozzarella typically falls between 5.5 and 5.7. These ranges indicate that mozzarella is, in fact, a mildly acidic food, with its exact level of acidity dependent on its type and production method. This mildness is key to its popular, delicate flavor profile and unique melt characteristics.
