Quality Evaluation of Mozzarella Cheese from Different Milk Types

Mozzarella cheeses prepared from buffalo, cow and their mixture (1:1) using commercially available starter cultures (Streptococcus. thermophilus and Lactobacillus. bulgaricus)(1:1). Resultant cheeses were examined when fresh and during storage period at 5 ±10C for 4 weeks. The cow milk Mozzarella cheese tended to be softer, slightly better in flexibility and contained slightly higher moisture, fat and salt contents whereas buffalo milk Mozzarella cheese had higher protein content. Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses), stretchability, oiling off, microstructure and organoleptic quality. Mozzarella cheese made from buffalo milk showed lower contents of soluble nitrogen and total volatile fatty acids than cheese made from other milks. The electrophoretic pattern of proteins from different milk showed the presence of µs and B-casein as the major components and minor fast and slow moving products. The mobility and relative intensity of the µs-bands differs according to the type of milk. The results indicate that proteolysis in the µs-fraction occurred in all types of milk. Also cow milk cheese gained the highest score for organoleptic properties, while buffalo milk cheese showed the lowest quality. Mixing cow milk with buffalo milk highly improved the quality of the cheese.