Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk.

The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese which produced from cow and buffalo milk during the storage. The acidity, dry matter content, amount of protein and ripening index of sample increased throughout the storage ( < 0.05). Storage time influenced acidity, dry matter content, amount of protein and ripening index of samples ( < 0.001). Lightness and redness decreased while yellowness increased ( < 0.05). Storage time influenced lightness and yellowness of samples ( < 0.001). TPA parameters increased. The count of increased during the storage ( < 0.05) but spp. count increased first 14 days of storage and later decreased ( < 0.05). The samples produced from buffalo milk by adding probiotic bacteria had the highest sensory scores.