The disclosure relates to a process for the production of a low-fat processed mozzarella cheese. The process comprises adding the following components in the following amounts: 17 to 25% rennet casein, sodium casein, milk protein concentrate or whey protein concentrate or mixtures thereof； 0.5 to 2 % salt (sodium chloride or potassium chloride)； 0.1 to 0.2% potassium sorbate, sorbic acid or a mixture thereof； 0.2 to 0.6% sodium aluminium phosphate or sodium hexa-metaphosphate optionally containing a portion of sodium di-phosphate； 1.5 to 3% sodium citrate being tri-sodium citrate (di- or pentahydrate)； 3 to 6% starch； 20 5 to 10% skim milk powder that can contain partly whey powder； 0.5 to 2% stabiliser selected from gelatine, carboxy methyl cellulose, carageenan, guar gum, locust bean gum and dextrose and water (up to 100%). The temperature is then raised to 80 &ndash； 80 degrees Celsius and stirred wherein 12 to 18 % natural mozzarella cheese； 0.01 to 0.05 % sequestering agent and 0% to 0.4 % citric acid monohydrate or lactic acid and maintaining the temperature. The temperature may then be cooled to 25 degrees Celsius. The disclosure also relates to the resulting mozzarella cheese and a pizza comprising the cheese.
