Colour Of Cheese Research Articles

Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese

This paper aimed to investigate the amino acid, fatty acid, proximate composition, total phenolic content (TPC), texture, color, and sensory properties of an Emmental type cheese from Ţara Dornelor, Romania as influenced by the processing technology (CA sample made in a stainless steel tank, with spontaneous microflora and ripening of 70 days, and TC sample made in a copper tank, with standard culture and 90 days ripening) and season (winter or summer). The results revealed that the winter samples had higher dry matter content, and were richer in some fatty acids such as palmitoleic acid, isooleic acid, 13-octadecenoic acid, and linoleic acid compared to summer. The season factor influenced significantly (p < 0.05) the amino acid profile, while the processing technology did not have a major impact. The TPC was affected by the processing technology, with the TC sample being the richest. The texture and sensory properties showed significant differences (p < 0.05) depending on the processing conditions and season. TC samples showed lower luminosity, greener, and less yellow nuance compared to CA. A reduction in the color parameters was observed in summer compared to winter. The global acceptance was correlated with the white index, the most appreciated sample obtained in summer, in a stainless steel tank.

A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities

Cheese is a biologically active food product, characterised by its colour, texture, and taste. Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own packaging, the cheese becomes more susceptible to contamination by microorganisms during the ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical reactions, with the proteolytic activity of the cheese microbiota being particularly significant. Proteolysis results in the presence of free amino acids, which are precursors to various metabolic mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface defects in cheese have been documented in the literature for many years. Sporadic inconsistencies in cheese appearance can lead to product degradation and economic losses for producers. Over the past few decades, various defects have been reported in different types of cheese worldwide. This issue also presents opportunities for innovation and development in edible and bioactive coatings to prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies and innovation opportunities in the cheese industry to enhance the value of the final product.

The impact of adding different levels of spirulina on the characteristics of halloumi cheese

The primary purpose of this study was to evaluate the effect of spirulina addition to the halloumi cheese characteristics. The spirulina-addition process involved using a homogenizer, with concentrations of spirulina powder at 0%, 0.5%, 1%, and 1.5% w/v. The microstructure, mineral, rheologic, color, texture, microbial loads, and sensorial properties of halloumi supplemented with spirulina were evaluated. The appearance of halloumi was affected by spirulina. Adding spirulina at least 0.5% could affect the overall color of halloumi (p < 0.01). The structural compactness of halloumi reduces as spirulina concentration rises (p < 0.05). Adding 1% and 1.5% of spirulina raises (p < 0.01) the amounts of minerals (P, K, S, Ca, and Mg). Spirulina fortification significantly impacted the hardness, cohesion, springiness, gumminess, and chewiness of halloumi cheese (p < 0.05) but did not differ in adhesiveness and resilience. Regarding microbial loads, halloumi-spirulina cheese was safe from pathogenic contamination. Panelists concluded that there was no significant differentiation in halloumi cheese color, flavor, or taste. However, 0% and 0.5% addition levels were more acceptable than 1% and 1.5% (p < 0.05). Adding spirulina powder during halloumi cheese processing led to unique colors and characteristics. The mineral compositions, rheology, and texture of the halloumi cheese exhibit distinct characteristics, beginning with a 1% spirulina addition. However, the favorite taste of halloumi cheese was 0% and 0.5%, which are additional levels of spirulina.

Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2

Healthy non-bovine functional dairy products are reaching high interest among consumers. In the present study, an aqueous polyphenol-rich Moringa oleifera extract (MoE) and a Bifidobacterium strain of human origin (B. pseudolongum INIA P2) were added, alone or in combination, for the manufacture of three experimental and one control sheep milk cheeses. In general, addition of 2.05 g of lyophilized MoE per 100 g of curd did not affect cheese dry matter or lactococci starter counts during ripening. B. pseudolongum INIA P2 showed good viability in cheese during ripening, and after simulated major gastrointestinal conditions, reaching levels above 7 log CFU / g of cheese. Cheeses with MoE showed lower pH, higher proteolysis and aminopeptidase activity than control cheese. MoE impoved functional properties, significantly (P < 0.01) increasing total phenolic content (TPC) and, especially, antioxidant capacity, with respect to control cheese. MoE modified cheese colour and volatile profile. Cheeses with MoE were darker in colour with higher red and yellow components than control cheese. Several volatile compounds were only detected in cheeses with MoE, indicating their plant origin. On top of that, increased levels of compounds originating from amino acid catabolism were present in these cheeses, as a result of their higher proteolytic and peptidolytic indexes. The symbiotic cheese with MoE and B. pseudolongum INIA P2 could confer beneficial effects on consumers' health by increasing polyphenol bioavailability and contributing to the host antioxidant capacity.

Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage

Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease. Excessive sodium intake also impairs the immune system in the gastrointestinal tract. Potassium chloride (KCl) is the most commonly used mineral salt due to its similarity to sodium chloride (NaCl), and its consumption has been shown to lower blood pressure when consumed in adequate amounts. The aim of this study was to partially replace NaCl with KCl at levels of 25%, 50% and 75% in the brine used to make white brined cheese. Parameters such as acidity, total dissolved solids, salinity, conductivity, colour, texture and sensory properties were evaluated during a 28-day refrigerated storage period. KCl can replace NaCl by 50%, and no significant differences in physicochemical and sensory parameters were observed during cheese storage compared to the control sample. In addition, the study investigates the use of Artificial Neural Network (ANN) models to predict certain brine and cheese properties. The study successfully developed four different ANN models to accurately predict various properties such as brine pH, cheese colour and hardness over a 28-day storage period.

Consumer perception of Cheddar cheese color

The color of Cheddar cheese in the US is influenced by many factors, primarily the amount of annatto added as a colorant. The US FDA is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was to evaluate how consumers perceive Cheddar cheese color to better understand how changes to legislation surrounding colorants in natural Cheddar cheese may affect consumption. We were also interested in determining if a relationship exists between color and other perceived characteristics of Cheddar cheese. Two online surveys on Cheddar cheese color and flavor attributes (n = 1226 and n = 1183, respectively) were conducted, followed by a consumer acceptance test on 6 commercially available Cheddar cheeses (n = 196). Overall, consumers preferred light orange color in Cheddar cheese over dark orange or white Cheddar cheese, but segmentation was observed for Cheddar color preference. Light orange Cheddar and white Cheddar were perceived as approximately equal in terms of "naturalness." White and light orange Cheddars were perceived as more natural than dark orange Cheddars conceptually and in consumer acceptance testing. White Cheddar was considered most natural by 50.3% of n = 1283 survey participants and 43.4% of n = 196 consumer acceptance test participants, while light orange Cheddar was perceived as most natural by 40.6% and 45.9% of these groups respectively. A bimodal distribution was observed in both the online survey and in consumer acceptance testing for "naturalness" of Cheddar cheese color, with a subset of consumers (31.4% of n = 1183 survey participants and 30.6% of n = 196 consumer testing participants) indicating that white Cheddar was the least natural option. Consumers associated orange color in Cheddar cheese with more "sharp" flavor both in an online survey format and consumer acceptance testing.

Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder

AbstractPlant-based proteins are being rapidly explored in the food industry to produce healthy and nutritious foods. Herein, the effects of soy protein isolate (SPI) ratio to oat germ powder (OGP) (0:0, 3.7: 6.3, 5:5, 0:10, 10:0, and 6.3:3.7%) were studied on the physicochemical, colour, rheological, microbial, antioxidant, and sensory properties of wheyless cheese. The results showed that by increasing SPI and OGP levels, ash, white index value, elastic modulus, and complex viscosity decreased, while pH, fat in dry matter, Chroma, and total colour (ΔE) increased. Also, syneresis was only observed in the control sample and was not observed in other samples. Control sample together with sample containing 10% of OGP showed the highest microbial count (i.e., mesophilic bacteria and yeasts-moulds), while samples containing 10% of SPI showed the lowest microbial count. Furthermore, the growth of both coliform and psychrophilic bacteria in all samples was negligible. Based on the results of sensory evaluation, with increasing SPI and OGP, the sensory evaluation score of samples decreased but they were within the acceptable range. According to the results obtained in this study, the combinations of 5% SPI and 5% OGP or 3.7% SPI and 6.3% OGP are recommended to be used in wheyless cheese production.

A novel cheese made of Gracilaria edulis proteases and its characterisation

A milk clotting protease was isolated from the red marine macroalga Gracilaria edulis in a previous study of ours. In the current study, the protease was used to make a Cheddar style cheese and the chemical, physical, textural and sensory properties of the cheese were investigated. The algal cheese had a higher yield and moisture content but lower total solids, compared to calf rennet cheese. The colour of the algal cheese was lighter and less yellow than the calf rennet cheese. The microstructure parameters of algal and calf rennet cheeses were similar. SDS-PAGE showed that the algal protease digested all proteins in the milk continuously during ripening and produced many low molecular weight peptides. RP-HPLC showed that the algal cheese displayed a greater number of peptide peaks than calf rennet cheese. Sensory analysis revealed that the algal cheese generally had lower scores in several categories including overall flavour, which was mainly due to its stronger bitter taste. Overall, this study found that the G. edulis proteases are probably not very suitable for making cheese with a long ripening period such as Cheddar style cheese, due to excessive proteolysis and resultant development of bitter taste, but may have potential as a calf rennet substitute in making fresh cheeses, such as white cheese.

Application of Ammoides Pusilla as a Natural Food Preservative for Shelf-Life Extension of Cream Cheese

ABSTRACT The study aimed to evaluate Ammoides pusilla‘s potential as a preservative for cream cheese, specifically exploring the antimicrobial activity of its essential oil (EO) and its impact on cheese quality during storage. EO demonstrated potent antibacterial effects, particularly against L. monocytogenes, while Bacillus cereus exhibited resistance. Cheese samples enriched with A. pusilla EO and plant powder displayed improved physicochemical parameters, featuring reduced acidity rates across all enriched samples and superior water retention capacity in plant powder-enriched samples compared to the control. The incorporation of A. pusilla impacted cheese color, revealing a diminished rate of the yellowish component increase and the lightness component decrease during storage. A. pusilla, particularly through plant powder, enhances antioxidant activity in cheese. The yeast and mold growth models predicted an extended shelf life for A. pusilla-fortified cheeses ranging from 4 to 7 days. Sensory evaluations indicated consumer preference for low-rate EO and plant powder-enriched samples.

Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.

Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk

The study examined the effects of milk type, fat content, and ripening time on the fatty acid (FA) and free fatty acid (FFA) content, colour, and sensory properties of Circassian cheeses. The major FAs identified were myristic (C14), lauric (C12), capric (C10), palmitic (C16), and stearic acid (C18) in all Circassian cheeses. Milk type significantly affected short-, medium-, and long-chain FAs. Fat content had no significant effect on FAs, supported by cluster analysis of the heatmap. The predominant FFAs were oleic (C18:1) and palmitic acid (C16), and the effect of milk type, fat content, and ripening time on FFAs was significant. Full-fat cheeses had higher brightness and sensory scores than low-fat cheeses. On the PCA score plot, bovine full-fat (BF) and bovine low-fat (BLF) cheeses were in different groups in terms of FA and FFA distributions and were separate from the group comprising ovine full-fat and ovine low-fat cheeses.

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging.

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

The effect of different combinations of starter and non‐starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non‐starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture.

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

The current work aimed to enhance the quality, antioxidant activity, and sensory properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and 16% w/v), in parallel to a control sample. The bioactive compounds of spray-dried JJP including total anthocyanin content (TAC), total phenolic content (TPC), ascorbic acid (AsA), and antioxidant ability (AA) were determined. The physicochemical, functional, color, textural, and organoleptic quality of cheese were estimated. Results revealed that JJP had a rich in contents of TAC 10.72 mg/g, TPC 22.08 mg/g, AsA 0.32 mg/g, and antioxidants 62.66%. The low-fat cheese included 16% JJP was high in moisture and ash contents while low in protein and pH compared to other treatments and control. The low-fat cheese included 16% JJP was high in TAC 0.22 mg/g, TPC 0.80 mg/g, AsA 0.056 mg/g, and AA 40.08%, compared to cheese contained JJP 4%–12%. The color attributes L*, a*, and b* of soft cheese-based 12% JJP were enhanced. Spray-dried JJP at 12% and 16% significantly affected textural profile, like firmness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness of soft cheese compared to other samples. The 12% and 16% JJP improved the sensory acceptability of soft cheese treatments. The findings demonstrated that JJP at 12% could be a promising replacing material enriched with antioxidant and anthocyanin contents and help improve the quality and acceptability of low-fat soft cheese.

Incorporation of A511 bacteriophage in a whey protein isolate-based edible coating for the control of Listeria monocytogenes in Cheese

In the present study authors aimed at studying, for the first time, the control of Listeria monocytogenes in cheese by adding A511 bacteriophage into a whey protein isolate (WPI)-based coating. Antibacterial activity, bacteriophage stability as well as physicochemical properties of dip-coated cheese were evaluated. Results showed that bacteriophage remains stable in WPI-coating for a 16-d period. However, its application on cheese surface had a reduction of 0.8 log PFU·g−1. Antibacterial assays showed that bacteriophage, either added in water or WPI, is able to lyse bacterial cells just after its application on cheese. At the end of storage time, bacterial counts reduced 0.86, and 0.39 log CFU·g−1 for cheese samples that had bacteriophage-WPI, and bacteriophage-water, respectively. The application of the coating had a significant effect on the color, hardness, and springiness of cheese. Results suggest that A511 bacteriophage-WPI coating is a promising tool for L. monocytogenes control in cheese.

Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese

In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A–D) were monitored from milk to ripened cheese. Wooden vat biofilms were dominated by thermophilic rod LAB (4.6–6.5 log CFU/cm2). Bulk milk showed consistent levels of total mesophilic microorganisms (TMM) (5.0–6.0 log CFU/mL) and, after curdling, a general increase was recorded. The identification of the dominant LAB in wooden vat biofilms and ripened cheeses showed that the majority of wooden vat LAB were lactococci and Streptococcus thermophilus, while cheese LAB mainly belonged to Lacticaseibacillus paracasei and Enterococcus. Illumina sequencing identified 22 taxonomic groups; streptococci, lactococci, lactobacilli and other LAB constituted the majority of the total relative abundance % of the wooden vat (69.01–97.58 %) and cheese (81.57–99.87 %) bacterial communities. Regarding chemical composition, the effect of dairy factories was significant only for protein content. Inside cheese color was lighter and yellower than surface. Differences in fatty acids regarded only myristic acid and total amount of monounsaturated fatty acids. The sensory evaluation indicated some differences among cheeses produced in the four dairies regarding color, homogeneity of structure, overall intensity, salty, spicy, and hardness. The integrated approach applied in this study showed that PDO Provola dei Nebrodi cheese characteristics are quite stable among the dairy factories analyzed and this has to be unavoidably imputed to the application of the same cheese making protocol among different dairies.

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products.

Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese

Abstract The equilibrium stress, decay stress, relaxation time, viscosity, modulus of elasticity, and decay modulus are major characteristics of viscoelastic food materials and therefore a modified mechanical model was used in this current research for the viscoelastic properties’ evaluation of Kashkaval cheese. Also, the chemical composition (fat content, moisture, protein content, water activity, salt, and acidity), and inside-outside color of the Kashkaval cheese were studied. From the analysis of stress relaxation curves the analyzed cheese samples fall into the category of viscoelastic solids with equilibrium stress greater than 0. The decay stress and decay modulus of the maturated unpacked samples showed the highest values of 36.31 kPa and 121.05 kPa, while the relaxation time of cheese samples was greater than 112.35 s. To evaluate the fit of the applied mechanical model to the experimental data the determination coefficient (R2 &gt; 0.937) and the absolute average deviation coefficient were calculated (AAD &lt; 10.324) and the evaluated cheeses’ parameters with the modified Maxwell model were at statistically appropriate levels.

Physicochemical, colour, textural, rheological and sensory properties of goatmilk mozzarella cheeses as affected for acidulants

The present study aimed at investigating the effectof four acidulants, viz., acetic acid (CAA), citric acid (CCA),hydrochloric acid (CHA) and lactic acid (CLA) on quality andacceptability of goat milk mozzarella cheese. Four differenttreatments were prepared using 25% (w/v) of acidulants and their physicochemical, functional, colour, textural, sensory and rheological properties were evaluated. No significant difference in cheese yield, pH, protein and fat were observed among treatments. However, titratable acidity for CCA was significantly higher (p&lt;0.05) than for other treatments. Moisture and ash contents in CAA were significantly higher (p&lt;0.05) than in CLAand CHA. Cheese CAA had significantly lower (p&lt;0.05)meltability than the other treatments. The fat leakage for treatmentCCA was significantly higher (p&lt;0.05) as compared to othercheeses. The Hunter colour redness (a*) value for CAA was significantly higher (p&lt;0.05) compared to the other treatments. The yellowness (b*) value of treatment CAA was significantly higher (p&lt;0.05) than the treatment CLA. The hardness and chewiness values for the treatments CAA and CHA were significantly higher (p&lt;0.05) compared to the other two treatments. Cohesiveness and gumminess values were the highest for the treatment CAA, while these were the lowest for the treatment CLA. The evaluation of frequency and temperature sweeps of cheese samples revealed that the storage modulus(G’) and loss modulus (G”) for the treatment CHA was the highest, while the treatment CLA had the lowest values. The sensory characteristics of the cheeses from different treatments were statistically similar (p&gt;0.05) except colour and appearance score, which was the highest for CCA. It can be concluded that though the type of acidulants had significant effects on various quality parameters of goat milk mozzarella cheese, their overallacceptability remained unaffected.