The microbiological and chemical characteristics of mozzarella cheese supplemented with different level of kefir

The effect of kefir supplementation on the characteristic mozzarella cheese was investigated. Kefir is a fermented milk product that contains lactic acid bacteria, acetic and yeast. quality has strongly influenced level kefir. characteristics with addition were studied by measuring pH value, moisture content, protein fat total viable count, bacterial count. experimental design completely randomized four treatments five replications. performed levels, i.e., 0%, 4%, 8%, 12%. higher microbiological chemical cheese. optimal 12% 4.8±0.13, 11.97±0.12%, 23.05±0.22%, 47.61±0.72%. mesophilic count 4.7±0.2 log CFU/g, bacteria 9.02±0.2 CFU/g. It concluded best based characteristics.