What Percent of Mozzarella is Lactose? An In-Depth Guide

November 9, 2025 •

3 min read

Fresh mozzarella typically contains a low percentage of lactose, often falling within the 1% to 3% range. This relatively low lactose content in mozzarella cheese is primarily due to its specific manufacturing process, which removes much of the lactose-rich whey, making it a more tolerable cheese for many with sensitivities.

Quick Summary

Mozzarella cheese has a relatively low lactose content, generally ranging from 1-3%. The cheesemaking process, involving whey removal and fermentation, is responsible for this low level, making it often suitable for those with lactose intolerance.

Key Points

Low Lactose Content: Fresh mozzarella typically contains only 1-3% lactose due to its unique production process.
Production Method Matters: The 'pasta filata' method effectively removes lactose-rich whey, while fermentation converts remaining lactose to lactic acid.
Tolerance Varies: Many individuals with lactose intolerance can enjoy mozzarella in moderation, as a standard serving often contains less than the average tolerance threshold of 12g.
Type Affects Levels: Low-moisture and aged varieties of mozzarella can have even less lactose than fresh versions.
Lactose-Free Alternatives: Special lactose-free mozzarella products are created by adding lactase enzymes to break down the lactose completely.
Other Low-Lactose Cheeses: Aged cheeses like Parmesan, Cheddar, and Swiss are also very low in lactose and are often well-tolerated.

The Science Behind Mozzarella's Low Lactose

Mozzarella's lower lactose content is not a coincidence but a direct result of its production method. The process, especially the traditional 'pasta filata' method, is key to minimizing lactose levels. During cheesemaking, milk is first curdled, separating the solid curds from the liquid whey. Lactose, being a sugar that dissolves in water, is largely concentrated in the whey.

The Pasta Filata Method

This unique method involves stretching and kneading the curds in hot water. This step is crucial for two reasons: it gives mozzarella its signature stretchy texture and further expels whey from the curds, thereby significantly reducing the final lactose content. Any remaining lactose is then consumed by bacteria during the brief fermentation period, converting it into lactic acid. This combination of whey reduction and fermentation is why fresh mozzarella starts with a moderate lactose content that is much lower than liquid milk.

Fresh vs. Low-Moisture Mozzarella

The type of mozzarella can also influence its lactose content. While fresh mozzarella contains around 1-3 grams of lactose per 100 grams, low-moisture, part-skim mozzarella often has even lower levels, with some sources citing less than 1 gram per 1-ounce serving. The drying process used for block mozzarella further concentrates the solids and can impact the final lactose amount. Traditional buffalo milk mozzarella, or mozzarella di bufala, also starts with a slightly lower lactose level than cow's milk varieties.

Comparison of Lactose Content in Dairy Products

For those managing lactose intolerance, understanding the differences in dairy products is crucial. Below is a comparison table illustrating how mozzarella stacks up against other common dairy items.


Dairy Product	Typical Lactose Content (per 100g)	Notes
Mozzarella	1-3 grams	Varies by moisture level and type.
Milk (Whole)	4-5 grams	Much higher content than cheese.
Milk Powder	35-52 grams	Highly concentrated source of lactose.
Yoghurt	2-7 grams	Lactose is partially converted to lactic acid by live cultures.
Cheddar (Aged)	0.1-1 grams	The aging process reduces lactose significantly.
Parmesan	<0.01-3.1 grams	Very low lactose due to extensive aging.
Ricotta	1-5 grams	Made from whey, so content can be higher.

Mozzarella and Lactose Intolerance: A Tolerable Option

Because of its low lactose content, many individuals with lactose intolerance can enjoy mozzarella without experiencing adverse symptoms. The severity of lactose intolerance varies, but most people can tolerate up to 12 grams of lactose in a single sitting. A standard serving of mozzarella falls well below this threshold, making it a safe bet for many. However, it is always wise to test your personal tolerance with a small amount first.

Beyond Low-Lactose: Truly Lactose-Free Alternatives

For those with severe lactose intolerance or very sensitive digestive systems, completely lactose-free mozzarella options are available. These are typically created by adding the enzyme lactase during the cheesemaking process. Lactase breaks down the lactose into simpler, more digestible sugars (glucose and galactose), resulting in a product that tastes and behaves like traditional mozzarella but without the troublesome lactose. Many supermarkets now carry these alternatives in both fresh and low-moisture forms.

Managing Your Diet

Managing lactose intolerance isn't just about avoiding high-lactose foods; it's about understanding your body's tolerance level. Incorporating low-lactose items like mozzarella can add variety to your diet. Here is a list of other low-lactose cheeses that are often well-tolerated:

Aged Cheddar: The longer it ages, the less lactose it contains.
Parmesan: This hard, aged cheese is almost entirely lactose-free.
Swiss Cheese (Emmental): Like other hard cheeses, its extended aging process removes most lactose.
Feta (Sheep or Goat Milk): Often lower in lactose than cow's milk varieties.
Gouda (Aged): Some traditional varieties have low lactose due to the curd-washing process.

Conclusion

While not entirely lactose-free, mozzarella contains a surprisingly low amount of lactose thanks to its traditional manufacturing process involving whey removal and fermentation. This makes it a widely-tolerated cheese for many with lactose intolerance, especially in moderation. For those with more severe sensitivities, readily available lactose-free versions offer a safe and delicious alternative. By understanding the different types and their production methods, you can make informed dietary choices and continue to enjoy this beloved Italian cheese.

For more detailed information on lactose intolerance and dietary management, you can consult reliable health resources.

Frequently Asked Questions

No, mozzarella does not have a high lactose content. Compared to milk, which has around 4-5% lactose, fresh mozzarella contains a much lower amount, typically between 1% and 3%.

Many people with lactose intolerance can eat mozzarella without problems. The low lactose levels in mozzarella are often below the threshold that triggers symptoms for many individuals.

Yes, there can be a difference. Low-moisture, part-skim mozzarella often has less lactose than fresh mozzarella because the moisture (and thus whey) is reduced during processing, further concentrating the cheese solids.

Mozzarella is lower in lactose because a significant amount of the lactose is washed away with the whey during the cheesemaking process, especially during the 'pasta filata' stretching and kneading stage.

Traditional buffalo milk mozzarella naturally has slightly less lactose than mozzarella made from cow's milk.

To ensure a mozzarella is lactose-free, look for specific labels on the packaging. These products are made by adding the enzyme lactase to the milk, which breaks down the lactose completely.

Other cheeses with very little lactose include hard, aged cheeses like Parmesan, aged Cheddar, and Swiss (Emmental). Their long aging process removes most of the lactose.

The 'pasta filata' method is a cheesemaking technique involving heating and stretching the curd. This process helps to expel more whey from the curds, and since lactose is in the whey, this reduces the overall lactose content of the finished cheese.