Edit: I’m talking about part skim fat content for all the cheeses I am comparing

I was using different low moisture mozzarellas from costco, Galbani, and the store brand "Great Value" low moisture mozzarella that walmart sells (https://www.walmart.com/ip/Great-Value-Low-Moisture-Part-Skim-Mozzarella-Cheese-16-oz/10452382)

However, when I cook and brown the walmart Great Value brand cheese, it browns to a much darker brown more quickly and expels way less moisture and fat while the other cheeses brown to a golden brown / normal amount of browning and expel a good amount of moisture and fat. The difference almost reminds me of the difference when you brown something in a dry pan vs a pan with oil.

The nutrition labels are also almost exactly the same.