Lactic Starter Research Articles

Evaluation of Some Factors with Significant Influence on Functionality and Viability of Probiotic Strains LA-5 ® and L. Casei 431 ® in Multiple Starter Cultures in Mesophilic Fermented Milk

Abstract. For a very long time, probiotics have been selected on the basis of their suitability to food’s environment and technological procedures, as well as survival ability in vitro and also in vivo. These criteria are still used. The aim of this study was to select, using the Plakett-Burman design of experiments model, of three significant factors, which influence the multiplication ability and viability of probiotic strains Lactobacillus acidophilus (commercial code LA-5®) and Lactobacillus casei subsp. paracasei (commercial code L. casei 431®) in fermented mesophilic milk product (commercial named Sana) obtained by fermentation with a multiple culture with mesophilic lactic starter Flora Danica Chr. Hansen commercial starters (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis and Leuconostoc mesenteroides subsp. cremoris). By statistical analysis the most important factors (independent variables) with influence on the probiotic bacteria were selected for the optimized. These are the temperature of fermentation; the ratio between probiotic strains and Flora Danica and the addition of prebiotic Fagopyrum esculentum flour. In the future experiments the optimum values of these parameters will be optimized by using response surface methodology, in order to establish the conditions in which can be obtain the mesophilic fermented milk products with probiotic action in vivo.Â

Dried Tomato‐Flavored Probiotic Cream Cheese with Lactobacillus paracasei

A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed on days 1 and 7, respectively. Titratable acidity, pH value and L. paracasei population were determined every 7 d during the refrigerated storage (21 d) of the cream cheeses. The experiment and analyses were performed in triplicate, using standard methods. Probiotic population remained greater than 10(7) CFU/g throughout the storage period, thereby characterizing the product as potentially probiotic. Cream cheeses C and P did not differ on the sensory tests, both obtaining good overall acceptance by the consumers, of which 82.6% stated that they certainly or probably would buy the product. Lactobacillus paracasei Lpc-37 is a probiotic bacterium and clinical studies have shown that this microorganism beneficially affects its host. In general, dried tomato-flavored products and cream cheese are products with good acceptance by the consumers. Thus, regular consumption of the probiotic cream cheese developed in this study may have positive effects on health and well being of people if incorporated into their diet.

Use of Different Lactic Starter Cultures in the Production of Tarhana

In this study, Lactobacillus plantarum and L. brevis were used as starter cultures in tarhana production. The samples that had L. plantarum (P) and L. brevis (B) added to them had lower acidity values than the control samples (C). In the first 4 days of production, total antioxidant capacity and total phenol contents were not significantly different. B had lower protein in vitro digestibility values than C and, all the samples had generally higher values on the third day of fermentation. The analysis of total aerobic mesophilic bacteria, total lactic acid bacteria, total coliform group bacteria, Escherichia coli, Staphylococcus aureus and yeast–mold counts were conducted. These showed that, during fermentation, there were some significant differences in microbial counts, but sample type had no significant effect on the microbiological load of the final dried products. The evaluated data displayed the effect of starter cultures on some properties of tarhana during fermentation. PRACTICAL APPLICATIONS The quality of tarhana, as with other fermented food products depends highly on microbial yield and type. The use of lactic starter culture is essential to provide a more controlled and standardized fermentation process; it is important to know how the main properties of tarhana changes or are affected when different lactic starter cultures are used in the production. This information can be helpful in optimizing tarhana production.

Suitability of camel milk to transformation in Leben by lactic starter

The aim of this work was to study the suitability of camel milk to transformation in Leben by lactic fermentation. Sixty strains of lactic acid bacteria (LAB) were isolated from camel milk. Strains were tested for their acidification activity, ability to use citrate, biomass yield, growth rate and Exopolysaccharide (EPS) production. Twenty-nine strains showed ability to use citrate. These strains were tested for their acidifying activity. Only seven strains present ΔpH ≥0.3 U and then were considered as rapid acidifier strains. Four strains produced EPS and two strains showed high acidification rate and high yield of biomass at the end of fermentation. The strain SLCch14was the most acidifying strain (0.45 U) and had a high ability to produce an important biomass (0.98 g/l). SCC133 produced EPS and presented a satisfactory ability of acidification (0.35 U). These strains, tentatively identified by API 50 CHL, were divided into three groups: Lactococcus lactis, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus. These strains were applied to prepare Leben from camel milk. In order to study the potentiality of the starter to ferment other types of milk goat milk was chosen. The pH and total acidity of the final product were 3.93; 5.30 and 110; 43 D° for camel and goat respectively. The rheological study showed that Leben present a non-Newtonian and thixotropic behaviour. Key words: Camel milk, goat milk, Leben, lactic acid bacteria, fermentation.

Evaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of <i>Listeria monocytogenes</i>

Listeria monocytogenes , a food-borne pathogen often found in milk and milk products, causes listeriosis in pregnant women, newborns, elderly and immuno-suppressed people. There have been reports on survival of Listeria in various milk products in the world, but comparable studies on the survival of Lis-teria in buffalo curd have not been reported. Therefore, the present study investigated the effects of fer-menting buffalo milk and acidity on survival kinetics of L. monocytogenes . L. monocytogenes FSTLC2 and lactic acid starter cultures were aseptically introduced to boiled and cooled buffalo milk (fat 6%, protein 4%) and the mix was allowed to ferment at ambient temperature (26 ± 2 o C) for 18h. The Lis-teria count on Modified Oxford Agar (MOX; Oxoid Ltd.), lactic acid bacteria count on MRS Agar (Oxoid Ltd.), pH and titratable acidity were determined in the beginning and at 2h intervals during fer-mentation. The effect of pH/acidity on Listeria was determined by introducing Listeria to buffalo milk with pH values (pH 4.0, 4.5, 5.0, 5.5) adjusted using 88% lactic acid (BDH Chemicals) and enumerating Listeria on MOX Agar at 12h intervals for 96h. It was observed in the present study that Listeria count decreased over time and after 16h of fermentation of buffalo milk at ambient temperature, Listeria can-not be detected on MOX Agar. The pH value decreased from 6.8 to 4.1 and titratable acidity (lactic acid %) increased from 0% to 1.2 % during fermentation. Fermentation appeared to be an effective preser-vation technique in eliminating Listeria in buffalo curd. The pH value of 5.5 appeared to be the critical pH for inactivation of Listeria as no growth of Listeria was observed below pH 5.5. The total inactiva-tion of Listeria in buffalo milk appeared to be due to lowering of pH coupled with increasing titratable acidity as well as action of bacteriocins, especially Nisin, produced by lactic acid bacteria during fer-mentation. It is clear that fermentation is an effective tool in inactivating Listeria in buffalo milk. Keywords : Listeria monocytogenes , Buffalo curd, Fermentation, Inactivation, Acidity DOI: http://dx.doi.org/10.4038/tare.v13i4.3292 TARE 2010; 13(4): 94-98

Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices

Due to the fact that probiotic cells need to be alive when they are consumed, culture-based analysis (plate count) is critical in ascertaining the quality (numbers of viable cells) of probiotic products. Since probiotic cells are typically stressed, due to various factors related to their production, processing and formulation, the standard methodology for total plate counts tends to underestimate the cell numbers of these products. Furthermore, products such as microencapsulated cultures require modifications in the release and sampling procedure in order to correctly estimate viable counts. This review examines the enumeration of probiotic bacteria in the following commercial products: powders, microencapsulated cultures, frozen concentrates, capsules, foods and beverages. The parameters which are specifically examined include: sample preparation (rehydration, thawing), dilutions (homogenization, media) and plating (media, incubation) procedures. Recommendations are provided for each of these analytical steps to improve the accuracy of the analysis. Although the recommendations specifically target the analysis of probiotics, many will apply to the analysis of commercial lactic starter cultures used in food fermentations as well.

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

The flavor of whey protein can carry over into ingredient applications and negatively influence consumer acceptance. Understanding sources of flavors in whey protein is crucial to minimize flavor. The objective of this study was to evaluate the effect of annatto color and starter culture on the flavor and functionality of whey protein concentrate (WPC). Cheddar cheese whey with and without annatto (15mL of annatto/454kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a mesophilic lactic starter culture or by addition of lactic acid and rennet (rennet set). Pasteurized fat-separated whey was then ultrafiltered and spray dried into WPC. The experiment was replicated 4 times. Flavor of liquid wheys and WPC were evaluated by sensory and instrumental volatile analyses. In addition to flavor evaluations on WPC, color analysis (Hunter Lab and norbixin extraction) and functionality tests (solubility and heat stability) also were performed. Both main effects (annatto, starter) and interactions were investigated. No differences in sensory properties or functionality were observed among WPC. Lipid oxidation compounds were higher in WPC manufactured from whey with starter culture compared with WPC from rennet-set whey. The WPC with annatto had higher concentrations of p-xylene, diacetyl, pentanal, and decanal compared with WPC without annatto. Interactions were observed between starter and annatto for hexanal, suggesting that annatto may have an antioxidant effect when present in whey made with starter culture. Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey.

Production of Nigerian Nono Using Lactic Starter Cultures

The effect of Lactic Acid Bacteria (LAB) on nutritional quality, acceptability and shelf life of nono was investigated. The lactic starter cultures were selected based on their ability to produce diacetyl. Lactobacillus caseiN18 produced the highest quantity (1.65 g/ml) of diacetyl while Lactobacillus brevisN15 produced the lowest amount (0.9 g/ml). During 24 h fermentation a general decrease in pH was observed with a corresponding increase in Titratable Acidity (TA). The pH ranged between 5.51 and 6.29; while the TA ranged between 19 and 21%. The mixed starter culture comprises of L. caseiN18 and L. plantarumN07 produced the highest quantity of diacetyl (2.40 g/ml) while the lowest quantity of diacetyl (2.00 g/ml) was recorded for the sample produced with spontaneous fermentation. Nono fermented with mixed culture of L. caseiN18 and L. plantarumN07 had the highest protein content (69.98%) while nono produced with spontaneous fermentation (control) had the lowest (59.20%). Nono fermented with L. caseiN18 and L. plantarumN07 was rated best with overall acceptability of 7 while the control had overall acceptability of 4. The Nono sample stored in refrigerator had a shelf-life of 6 days while the sample stored at room temperature (28 C±2 C) had o o

Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

Hard cooked cheeses are mostly manufactured with lactic starters of Lactobacillus helveticus, which constitute a major proteolytic agent in the food. In this work, we assessed the proteolysis produced by enzymes of two strains of L. helveticus in a new cheese model, which consisted of a sterile substrate prepared with hard-cooked cheeses, and identified the time of ripening when main changes in proteolysis are produced. The extract, a representative model of the aqueous phase of the cheeses, was obtained from Reggianito cheeses of different ripening times (3, 90, and 180 days) made with starters composed of the strains tested, either SF138 or SF209. To obtain the substrate, the cheese was extracted with water, then centrifuged and the aqueous phase was sterilized by filtration through membrane (0.45 μm). The substrates were incubated at 34 °C during 21 days; samples were taken at 0, 3, 7, 14, and 21 days. Sterility was verified by plating samples on skim milk agar and incubating at 37 °C for 48 h. Proteolysis was determined by liquid chromatography of soluble peptides and free amino acids. Great variation in peptide profiles was found as incubation progressed in cheese extracts, which evidenced that proteases and peptidases from the starter were active and able to degrade the proteinaceous material available in the extracts. The extracts derived from cheeses with L. helveticus SF138 showed low production of peptides and a notable increase in free amino acids content during incubation. L. helveticus SF209, on the contrary, caused an increase on soluble peptides, but the free amino acids accumulation was lower than in the first case, which suggested that L. helveticus SF209 had either a low peptydolitic activity or produced an intense amino acids breakdown. This trend was more evident for extracts prepared with 90-day-old cheeses. It was concluded that the strains of L. helveticus assayed showed potentially complementary proteolytic abilities, as SF209 was able to provide a continuous replenishment of peptides during incubation, while SF138 increased their hydrolysis to free amino acids. The extract was an appropriate medium to model hard cooked cheese ripening in short periods of time.

The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milk

The influence of H 2O 2 pre-treatment (10–250 mg L −1) of ultra-high temperature treated (UHT) milk devoid of lactoperoxidase activity on the growth of thermophilic starter in the process of yoghurt production was studied using isothermal batch microcalorimetry and dynamic rheological measurements. Typical dual-peak power-time curves of diauxic growth of starter bacteria in milk were registered. Even the lowest concentrations of H 2O 2 added into milk 1 h before inoculation hindered the growth of thermophilic bacteria, retarded the onset of milk gelation, and resulted in formation of weaker gels. UHT milk samples treated with H 2O 2 and subsequently with catalase showed certain bacteriostatic influence of H 2O 2 pre-treatment on the second exponential growth phase. However, hardly any difference in gelation and no changes in rheological characteristics of mature gels in milk free of residual H 2O 2 due to catalase treatment prior to inoculation in comparison with H 2O 2-free control samples were observed.

Characterization of Proteolytic Effect of Lactic Acid Bacteria Starter Cultures on Thai Fermented Sausages

The objective of this study was to investigate the effect of starter culture addition on proteolysis of Thai fermented sausages. Sausages inoculated with six different external starter cultures—Pediococcus pentosaceous, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei—were compared with naturally fermented sausages. The results of microbiological analysis indicated that the dominance of lactic acid bacteria (LAB) could inhibit the growth of pathogens and spoilage. Proteolysis was observed during fermentation by the reduction of myofibrillar and sarcoplasmic proteins and the increase in nonprotein nitrogen (NPN) and total free amino acids. The highest increase in concentration of NPN and free amino acids was obtained from sausages inoculated with LAB. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar pattern of proteolysis of sarcoplasmic proteins in all sausages, while that of the inoculated sausages with L. plantarum, L. pentsus, and L. sakei exhibited increased degradation of myofibrillar protein bands at 200 and 45 kDa.

Selection of starter cultures for idli batter fermentation and their effect on quality of idlis

Idli batter samples were prepared using lactic starter cultures like Pediococcus pentosaceus (Pp), Enterococcus faecium MTCC 5153 (Ef), Ent. faecium (IB2 Ef-IB2), individually, along with the yeast culture, Candida versatilis (Cv). Idli batter prepared using Ef and Ef-IB2 cultures gave better results, when evaluated for the rise in batter volume (80ml), level of CO2 production (23.8%), titratable acidity 2.4-3.5% (lactic acid) and pH4.3-4.4. Storage stability of batter made with selected starter cultures was determined by analyzing the idlis prepared using the batter stored for 1 and 5days for texture, nutrient composition and sensory quality. Slight variations in the results were seen among the idlis of different combination of cultures, whereas these results are better than that of the idlis made using naturally fermented idli batter. Sensory profile of idlis prepared using starter cultures had a higher score (3.9-4.4) compared to the control (3.6) for overall acceptability.

Glycemic index and phenolics of partially-baked frozen bread with sourdough

Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.

Possible synergistic effect between high lactate and insufficient intake of peptides caused biomass reduction during high-cell starter culture production

Lactic starter culture production is normally subjected to the end-product inhibition on growth, which limits the biomass produced per production batch. Removal of lactate ions during the biomass production has improved the biomass production. It allows for the use of higher sugar concentration so that high biomass concentration can be obtained. Lactate removal by ion exchange resin during Lactococcus lactis NZ133 cultivation was applied as a strategy for enhancing the production of lactic starter culture biomass. At high lactose concentrations of 180 g/l, the unexpected reduction in the biomass was evident regardless of the remaining sugar in the fermentation broth. The amount of protein and proteins/polypeptides pattern profile during cultivation were investigated as protein availability was suspected to be the potential cause of biomass reduction during high cell cultivation applying the ion exchange technique. Reduction in biomass concentration, after its maximum of 26 g/l, was observed after the protein concentration was unchanged while the remaining lactose continued to be utilised. A sharp decrease in protein concentration following the addition of resin corresponded to the disappearance of the smear band of protein sized 6,512-26,625 Da when more resin was added to remove lactate. The smear band remained throughout the conventional batch cultivation period. Based on the results, insufficient supply of peptides caused by the loss through adsorption onto ion exchange resin which occurred at high lactate level was postulated as the most probable cause of the biomass reduction. The result also indicated an inefficient use of supplemented protein sources supplied in correspond to the increase in lactose concentration due to the presence of appreciable amounts of residual protein at the end of cultivation process.

Characterization of Streptococcus thermophilus lytic bacteriophages from mozzarella cheese plants

Phage infection still represents the main cause of fermentation failure during the mozzarella cheese manufacturing, where Streptococcus thermophilus is widely employed as starter culture. Thereby, the success of commercial lactic starter cultures is closely related to the use of strains with low susceptibility to phage attack. The characterization of lytic S. thermophilus bacteriophages is an important step for the selection and use of starter cultures. The aim of this study was to characterize 26 bacteriophages isolated from mozzarella cheese plants in terms of their host range, DNA restriction profile, DNA packaging mechanism, and the variable region VR2 of the antireceptor gene. The DNA restriction analysis was carried out by using the restriction enzymes EcoRV, PstI, and HindIII. The bacteriophages were distinguished into two main groups of S. thermophilus phages ( cos- and pac-type) using a multiplex PCR method based on the amplification of conserved regions in the genes coding for the major structural proteins. All the phages belonged to the cos-type group except one, phage 1042, which gave a PCR fragment distinctive of pac-type group. Furthermore, DNA sequencing of the variable region VR2 of the antireceptor gene allowed to classify the phages and examine the correlation between typing profile and host range. Finally, bacterial strains used in this study were investigated for the presence of temperate phages by induction with mitomycin C and only S. thermophilus CHCC2070 was shown to be lysogenic.

Modelling antagonic effect of lactic acid eacteria supernatants on some pathogenic bacteria

This work presents a statistical model of survival analysis for three pathogenic bacterial strains (Escherichia coli, Listeria monocytogenes and Staphylococcus aureus), when treated with neutralized and non-neutralized filtered supernatants broth from cultures of Lactobacillus acidhophilus, Lactobacillus rhamnosus and Lactobacillus sake. Survival analysis is a method employed to determine the period of time from an initial stage up to the occurrence of a particular event of interest, as death or a particular culture growth failure. In order to evaluate the potential efficacy of the ahead mentioned lactic acid bacteria when used as bioprotective starters in foods, experimental data were statistically treated and expressed by simple representative curves. Following the methodology of Cox and Kaplan-Meier, it was possible to make the selection of the best bioprotective lactic starter, as a predictive tool for evaluation of shelf life and prevention of eventual risks in fresh sausages and other similar food products.

Inhibition ofEscherichia coliO157:H7 in commercial and traditional fermented goat milk by activated lactoperoxidase

The lactoperoxidase (LP) system has been reported to inhibit the production of acid by lactic starter cultures and can result in the survival and growth of acid-adapted enteropathogens in LP-activated fermented milk. The aim of this study was to investigate the effect of the LP system on growth and acid production by single strains and indigenous lactic acid bacteria (LAB) and the survival of Escherichia coli O157:H7 in fermented goat’s milk. LP-activated raw and pasteurized goat’s milks were inoculated with single strains of Lactococcus sp. and Bifidobacterium longum BB536 and incubated for 24 h at 30 °C to simulate commercial milk fermentation. Madila, a traditional fermented milk product, was fermented with indigenous LAB for 5 days at 30 °C. Goat’s milk was also inoculated with E. coli O157:H7 to determine its survival during the fermentation of the LP-activated milk. The viability of LAB and E. coli O157:H7, pH and acid production were monitored during the fermentations. None of the LAB cultures tested displayed significant sensitivity to the LP system with respect to growth and acid production. However, E. coli O157:H7 was inhibited in the LP-activated milk in the commercial fermented milk and in the traditional Madila, where the counts were reduced by > 5.0 log cfu·mL−1. Therefore, the LP system could be used during the fermentation of both traditional and commercial milk processing at ambient temperatures as an additional bacteriological control to improve the quality of commercial sour milk and traditional Madila-type products.

마늘즙 첨가 요구르트의 품질특성 및 항생제 저항성 황색포도상구균 KCCM 40510 억제활성

Abstract This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb wasgrated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity a nd palatability. Yogurt was made with 0, 4,8, and 12% garlic juice, and was evaluated in terms of its lactic star ter growth, physico-chemical characteristics, growth inhi b-itory activity against Staphylococcus aureus KCCM 40510, and sensory charac teristics. The garlic juice significantly increasedthe growth of the yogurt starter ( p 0.05). To increase the antimicrobial activityof yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.

EFFECT OF THE USE OF DIFFERENT LACTIC STARTERS ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF NATURALLY BLACK TABLE OLIVES OF GEMLIK CULTIVAR

ABSTRACT The effect of different lactic acid bacteria cultures on the physicochemical and microbiological characteristics of brined black olives of Gemlik cultivar at low fermentation temperature was studied. Fermentation was carried out according to the traditional Gemlik method with modifications like low salt concentration and lactic starter addition. The brines with 7% salt concentration were inoculated with lactic acid bacteria (Lactobacillus brevis, Leuconostoc cremoris and L. paramesenteroides), which were previously isolated from olive fruits at low temperatures and a commercial strain of Lb. plantarum. Fermentation procedures were carried out at controlled temperatures (between 10–12C). Lactic acid bacteria survival was accompanied by yeast development, no Pseudomonas and Enterobacter species were detected in all treatments during fermentation. The highest total titratable acidity, lowest pH and least yeast growth were determined at the brines and fermentation products, which were inoculated with L. cremoris. PRACTICAL APPLICATIONS The use of suitable starter cultures is necessary to improve the microbiological control of the naturally black table olive process, help to standardize the fermentation, increase the lactic acid yield and accordingly provide the production of olives with high quality. The requirements mentioned for starter cultures include a rapid and predominant growth, homofermentative metabolism, tolerance to salt, acid and polyphenols, and few growth factor requirements. Especially at the regions where olives were picked later when environmental temperatures are lower, the use of a starter culture that has the ability to grow at low temperatures may be necessary. Use of such starter cultures may help to increase acidification, to control some types of spoilage and to shorten the fermentation process.

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg −1 ), and to obtain products similar to those obtained from usual milk,