A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures

Abstract

Cheese making was carried out using milk (bovine and buffalo) and different cultures (Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus) to improve the physicochemical and textural properties of mozzarella cheese. The pH and aw values of the samples varied between 6.05 and 5.89 and 0.772 and 0.743, respectively. The use of different milk and cultures affected the colour values of the samples. The meltability and stretchability properties, critical quality criteria for mozzarella cheese, increased in the samples using L. rhamnosus. The highest meltability in samples made from bovine and buffalo milk was measured as 52.31–51.36 mm, respectively. The highest stretchability was determined as 19.76–21.85 mm in bovine and buffalo milk samples. When the texture profile analysis (TPA) of the samples was examined, it was determined that using different milk and cultures was effective. Especially the use of culture has improved the physical properties of mozzarella cheese.