摘要：Mozzarella cheeses prepared from buffalo, cow and mixture of cow and buffalo milks using commercially available starter cultures ( Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus ) were analyzed for moisture, fat, protein, ash, pH, acidity and calcium content at different storage days (2, 16, 31, 45 and 60). Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses) and for various sensory attributes (taste, flavor, texture and overall acceptability) during storage. Cheese composition was significantly affected by milk sources. Buffalo cheese had higher nutritional value while cheese made from mixture of cow and buffalo milk had more meltability and scored more points in all sensory attributes.
