Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total 10 lots cow buffalo cheese each were prepared. Prominent influence chemical characteristics calorific values determined. decrease in moisture content an increase fat, protein, ash, noted against their respective milk. Moisture (CMM) considerably higher than (BMM). Average ash appeared high BMM compared CMM but protein recorded inverse statistically non-significant (P>0.05). The average meltability slightly stretchiness significantly from that cheese. remarkably yield contrast Appearance, flavor, body/texture scores as Regardless, benefit computed for comparison cheese, differences among them non-significant. present study concludes is better produce with values, yield, more economic while proteinous, enhanced stretchiness, quality.