Is Mozzarella Acidic or Alkaline?
Mozzarella (raw) is strongly acid-forming: Positive PRAL: acid-forming after digestion.
Classification
Even though it tastes mild, mozzarella comes in at +12.7, well into the acid-forming range: in cheesemaking, protein and phosphorus stay in the curd, while potassium drains off with the whey. Thanks to its high water content, it's lower than many hard cheeses. A 125 g ball adds about +16, and in a caprese salad the tomatoes offset only part of that.
In the Cheese category, mozzarella (raw) ranks #15 of 37, sorted from alkaline to acid-forming. More alkaline options include Blue cheese (general) (+12.7), Gorgonzola cheese (+12.6), Queso fresco (+12.5). More acid-forming are Limburger cheese (+13.0), Roquefort cheese (+13.7), Camembert cheese (+15.2).
Acidic or alkaline: PRAL, not pH
On this site, acidic and alkaline refer to the PRAL (potential renal acid load). It estimates what a food leaves behind once it has been digested: a positive value is acid-forming, a negative value is alkalizing. That is different from the pH of the food itself: a lemon tastes sour, yet its PRAL is −4.0, so it is alkalizing. Your diet does not change your blood pH. It does change how much acid your kidneys have to deal with.
What balances mozzarella
A slice (30 g) of mozzarella adds +3.8 to your daily balance. These three bring it back; the grams shown offset exactly this serving.
Frequently Asked Questions
Is mozzarella acidic?
It depends on what you mean by acidic. The pH describes the food itself, for example how sour it tastes. The PRAL describes what it leaves behind after digestion: Mozzarella (raw) has a PRAL of +12.7 per 100 g, so it counts as strongly acid-forming in your daily acid-base balance.
How much kale offsets a slice (30 g) of mozzarella?
A slice (30 g) of mozzarella adds +3.8 to your daily balance. Kale (fresh) has −11.7 per 100 g, so about 30 g of kale offset this serving.
Do I have to avoid mozzarella on an alkaline diet?
No. What counts is the balance of the whole day, not a single food. Mozzarella is strongly acid-forming; with enough vegetables, potatoes and fruit on the same plate, the meal stays balanced.
Mozzarella logged, balance checked.
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Compare all Cheese: Cheese table. Common questions are answered in Acidic or Alkaline?, and the PRAL calculator adds up a whole meal.
Source: Basentracker food database (PRAL according to Remer & Manz, calculated from protein, phosphorus, potassium, magnesium and calcium per 100 g). This information does not replace medical advice.