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Mozzarella cheese samples were prepared from buffalo milk alone and mixture of cow and buffalo (1:1) milk
standardized at 1.5 and 2.5% fat level. Indigenous and commercial starter culture (Streptococcus thermophilus
and Lactobacillus delbrueckii subsp. bulgaricus) were used in cheese manufacturing for comparison and cheese
samples were stored at 4°C and were analyzed for moisture, protein, fat, pH and acidity at specified intervals (0,
20, 40, 60 days). Moisture and protein content significantly affected due to difference in milk sources, fat level,
starter cultures during ripening. The pH and acidity also influenced by all variables except fat level whereas the fat
content of cheese only influenced by fat levels of milk. Cheese samples were also evaluated for organic acids
production (lactic and citric). Ripening days, fat levels and cultures significantly affected the concentration of both
acids. Sensory evaluation of cheese texture revealed that only fat level and ripening affect the texture
significantly.
Ayesha Sameen, Faqir Muhammad Anjum, Nuzhat Huma, Haq Nawaz. (2010) Chemical composition and sensory evaluation of mozzarella cheese: influence by milk sources, fat levels, Starter Cultures And Ripening Period , , Volume-47, Issue-1.
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