Comparative appraisal of quality of buffalo milk Mozzarella cheese manufactured by two different methods

Two processes for the manufacture of Mozzarella cheese from buffalo milk, standardized at GAU, Anand and NDRI, Karnal were compared with respect to vat performance, cheese making efficiency, composition, textural, sensory and baking characteristics. It was concluded that either of the two methods could be used for Mozzarella cheese manufacture. The cheeses obtained by the two processes were of low-moisture category. The GAU process was beneficial with regard to reduced manufacturing time, higher cheese yield, desirable meltability and fat leakage on pizza and moderate chewiness in the cheese. On the other hand, NDRI process gave improved recovery of milk solids in cheese and better body and texture characteristics, culminating in ease of shredability.