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This study compared the functional and textural properties of mozzarella cheese made from bovine and buffalo milk using different starter cultures. Mozzarella cheese was produced using milk (bovine and buffalo) and cultures (Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus). The pH, aw, color values, meltability, stretchability, and texture of the cheeses were analyzed. Using different milk and cultures affected the properties of the finished cheeses. Specifically, L. rhamnosu

Author

maria

Language

EN