A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus thermophilus, acetic acid (AA) and citric acid (CA)} of cheese milk on properties of Mozzarella cheese. Cheese made using BM and acidified with SC served as the control. Main effects of milk source and method of acidification of cheese milk showed a significant effect on yield of cheese whereas interaction effect was not observed. A significant interaction effect between milk source and method of acidification of cheese milk was observed for fat and protein percentages, meltability, b* value and sensory properties of resultant cheese. Fat and protein content was significantly higher in cheese made from BM acidified using AA and in control, respectively. Meltability was superior in Mozzarella cheese manufactured from CM acidified using CA compared to the control. Sensorily, Mozzarella cheese manufactured from mixed milk (CM: BM 1:1 ratio) acidified using CA obtained the highest mean score for all the sensory attributes and was significantly superior compared to the control. Therefore, the milk source and the method of acidification of cheese milk are closely linked to the yield and the quality characteristics of Mozzarella cheese and hence, careful selection of raw materials and manipulation of processing conditions are required to get an optimum quality end product.

Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.