Side-by-Side Comparison
Cheeses & Cultured Dairy
Mozzarella (Fresh Whole Milk) vs. Ricotta (Whole Milk Fresh)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Mozzarella (Fresh Whole Milk)
Ricotta (Whole Milk Fresh)
Fresh mozzarella is a high-moisture pasta filata (stretched curd) cheese. Per 100g, it provides 280 kcal, 22.2g protein, 17.1g fat (10.9g saturated), 2.2g carbohydrates, and 505mg calcium with exceptional melting properties.
Ricotta is a fresh Italian cheese made by reheating whey proteins (ri-cotta = re-cooked). Per 100g, it provides 150 kcal, 11.3g whey/casein protein, 10.3g fat (6.4g saturated), 3.0g lactose sugars, and 207mg calcium.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
280 kcal | 150 kcal |
|
Protein
|
22.2 g | 11.3 (Rich in Whey proteins) g |
|
Total Fat
|
17.1 g | 10.3 g |
|
Saturated Fat
|
10.9 g | 6.40 g |
|
Carbohydrates / Lactose
|
2.20 g | 3.00 g |
|
Calcium
|
505 mg | 207 mg |
|
Sodium
|
350 mg | 84.0 (Low sodium) mg |
|
Moisture Content
|
54.0 – 60.0 % | 72.0 % |
|
Aging Period
|
Fresh / Unaged (0 Days) | Fresh / Unaged |
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