Influence of Starter Culture Type and Milk Fat Content on the Quality Characteristics of Mozzarella Cheese

Abstract

Pakistan is ranked as the 5^th largest milk producing country. Buffalo milk has more than 60% share in this total production of milk. Among the high milch breeds, Nili Ravi Buffalo is the most populous and is known as Black gold. In this study, Mozzarella cheese was prepared from Nili ravi buffalo milk at 3.5% and 6% standardized fat levels using indigenous, commercial and mixed starter cultures. Before the preparation of the cheese, the milk samples were standardized and analyzed for their chemical composition. The physicochemical properties, microbiological assessment, functional properties and sensory attributes of Mozzarella cheese samples were analyzed at prescribed intervals at day 0, 7, 14, 21, 28 and storage period. The results showed that Moisture, protein, fat and total solids content significantly affected due fat level and starter cultures during ripening. All of the Mozzarella cheese samples showed positive growth for total plate count when cultured in Lab. Sensory evaluation of cheese texture revealed that only fat level and storage period affect the texture significantly.