The effect of lactobacillus acidophilus and bifidobacterium bifidum types on quality characteristics of mozzarella cheese produced from water buffalo and cow milk

In this research, mozzarella cheese was produced from cow milk and water buffalo milk using the method of high moisture mozzarella production. Lactobacillus acidophilus and Bifidobacterium bifidum cultures were added and probiotic mozzarella cheese was produced from cow and water buffalo milk. Following the production process, the produced cheese was stored at 4 °C under the conditions of 85% relative humidity for 21 days. On the 0, 7, 14 and 21 days of the storage period, color, acidity in terms of milk acidity, dry matter, dry matter, ash, protein, salt and fat amounts and maturation index, number of total aerobic mesophilic bacteria, total number of psychrophile bacteria, number of yeast and mold, number of lactic acid bacteria, Number of bacteria of Lactococcus, number of proteolytic bacteria and number of lipolytic bacteria, number of Lactobacillus acidophilus and number of Bifidobacterium bifidum of the samples were examined.During the storage period, although a decrease in a* value has been observed with the L* value, which is the indicator of brightness and darkness, an increase in b* value has been noticed. In addition to that, an increase has been found over the period of storage in the acidity, dry matter, ash, fat, ash, protein and maturation index values of samples. According to texture analysis carried out during the storage period, although a decrease in hardness, flexibility, gumminess, internal adhesiveness, chewiness, and elasticity values were determined in all mozzarella cheese samples, an increase has been identified in the external cohesion value of the cheese samples.According to the results of microbiological analysis, it was found out that there is an increase in the first 14 days of storage in the total number of mesophilic bacteria, yeast-mold, number of lactic acid bacteria, number of Lactococus bacteria type, number of lipolytic bacteria, number of proteolytic bacteria, total number of psychrophile bacteria, number of bacteria of Lactobacillus acidophilus type and the number of bacteria in the Bifidobacterium bifidum type while it has been observed that there is a decrease after the 14th day.