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In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment included TGase at 0.3 (L) and 3.0 (H) units/g of protein and a control (C) with no TGase addition. Each IMC formulation was balanced for constituents and was produced in a Rapid Visco Analyzer (RVA). The MCC or MPC powder with high TGase enzyme in IMC formulation did not form an emulsion. The IMC containing TGase-treated powders had a significantly (p ≤ 0.05) higher RVA-viscosity during manufacture and transition temperature (TT), and a significantly (p ≤ 0.05) lower Schreiber melt test area. The IMC made from MPC (with or without TGase) had lower TT values and Schreiber melt test area as compared with that made from MCC. The TGase-treated MPC and MCC, when used for IMC manufacture, were comparable to IMC manufactured with RCN in texture and some measured melted characteristics. In conclusion, TGase treatment alters the melt characteristics of MCC and MPC in IMC applications.

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The manufacturing method of string cheese is similar to mozzarella, but the hot curd is extruded through narrow tubes or pipes, which align the protein fibers that provide the characteristic ability for consumers to pull strings from this cheese. Firmness is another important performance attribute for consumers who just bite into the string cheese without peeling off strings. There have only been a few studies on string cheese, but it is known that stringiness and firmness decrease during prolonged storage, which is a particular challenge for exporting string cheese. We explored 2 treatments to try to retain the stringiness and firmness of string cheese for longer storage periods. The techniques used were high-pressure processing (HPP; 600 MPa for 3 min) and reduced storage temperature (0°C). In other cheese varieties, these techniques have helped extend the performance shelf life. We tested these techniques using the 2 main types of commercial string cheese: direct acid string cheese (DASC) and cultured string cheese (CSC), which were obtained from 2 different manufacturing facilities. The DASC had higher fat (∼2.2%) and higher pH values (∼0.2 units) compared with the CSC. The CSC had higher protein content (∼3.4%), higher insoluble calcium content (∼8 mg insoluble Ca/g protein) and higher texture profile analysis (TPA) hardness values (∼4 N) compared with the DASC. Due to the compositional differences, the 2 varieties were statistically analyzed separately for all other attributes. In both cheese types, HPP caused an immediate reduction in stringiness, some solubilization of insoluble calcium, and a slight increase in the cheese pH values. High-pressure processing also caused a slight increase in TPA hardness of the CSC samples until 14 d (possibly due to a slight increase in cheese pH). The use of the 0°C storage temperature reduced proteolysis and helped retain firmness during storage. Low-temperature storage could help extend the performance shelf life of string cheese by a couple of months, but HPP was not suitable, as the process caused an immediate reduction in stringiness due to the disruption of the matrix induced by the HPP treatment.

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The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.

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This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer's interest.

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BACKGROUND: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. METHODS: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. RESULTS: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. CONCLUSIONS: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.

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The aim of this study was to determinate the content of some elements in a specific dairy product, mozzarella, in a particular area of western Slovakia and to evaluate the estimation of the risk to the consumers based on the contribution to the provisional tolerable weekly intake. The consumption of mozzarella can contribute to the intake of important elements in the diet, such as calcium and magnesium, along with others. The contents of some toxic and trace elements were low and have not exceeded the permitted limit. In addition, the contribution to PTWI was found to be very low, which means that the consumption of mozzarella possesses no risk to humans. It is concluded that the data obtained in this study can help as a valuable addition to methodological and scientific material in the field of food safety of dairy products and their positive impact on human health.

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Objective: This study was designed to show the effect of adding different levels of microbial (lab-produced) and commercial xanthan (CX) for 30 days on the sensory, chemical, and microbiological parameters of mozzarella cheese (MC). Materials and Methods: The production of xanthan was done in Garcia-Ochoa's medium. The sensory evaluation of the examined MC was achieved through a tabulated scorecard. The Gerber method was used for the determination of MC fat%. The mean counts of staphylococci [colony forming unit (CFU)/gm], coliforms (most probable number/gm), fungi (CFU/gm), and mesophilic bacteria (CFU/gm) were estimated in different fortified cheeses. Also, mean counts of Escherichia coli O157 and Staphylococcus aureus in artificially contaminated MC were determined. Results: The microbial xanthan (MX) had a significant (p < 0.05) effect on the sensory parameters of the examined samples with its concentration (0.0007%) after 20 days of storage. The MX (0.0005%) and CX (0.0002%) had a significant effect on moisture, fat in dry matter, and protein percentage of MC throughout the storage period. The high meltability degree of MC was observed in samples with both types of xanthan (0.0002%) at the end of storage. Conclusion: Both types of xanthan at all concentrations had a significant reducing effect on E. coli O157 and S. aureus in all samples from 10 to 30 days of storage. Xanthan has accepted attentiveness and offers beneficial and safe characteristics that improve its adaptability in MC. In the Middle East, this survival trial of E. coli O157 and S. aureus in the MC supplemented by xanthan is considered a scarce exploratory investigation.

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The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP.

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This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.

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This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS. Sugars, amino acids, and γ-glutamyl dipeptides decreased in concentration during cooking, whereas diketopiperazines and some organic acids increased in concentration. Diketopiperazines were above the taste threshold in some cooked cheeses and below the threshold in uncooked cheeses. The role of fat content in cooked cheese flavour is discussed. Furthermore, γ-glutamyl dipeptide concentration increased during 24 months of ageing in low, medium, and high-fat Cheddars, with similar levels of γ-glutamyl dipeptide detected in aged low and high-fat Cheddars. This work will give valuable insight for the dairy industry to inform the development of cheeses, especially low-fat variants, for use in cooked foods.

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The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. In the IMC formulation made without ES (FR-2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. IMC with ES was also produced as a control. The melt and stretch characteristics of IMC made from FR-2:1 were similar to those of control IMC. We conclude that IMC can be made without ES using a 2:1 ratio of protein from acid curd relative to MCC.

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To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). We assessed this question via a recent cross-sectional study including 365 participants from Italy, the birthplace of pizza. Multiple robust linear and logistic regression models were fitted with the tertile consumption categories of each available pizza-related food item/group (i.e., pizza, refined grains, mozzarella cheese, and olive oil) as independent variables, and each available RA activity measure (i.e., the Disease Activity Score on 28 joints with C-reactive protein (DAS28-CRP), and the Simplified Disease Activity Index (SDAI)) as the dependent variable. Stratified analyses were carried out according to the disease severity or duration. Participants eating half a pizza >1 time/week (vs. ≤2 times/month) reported beneficial effects on disease activity, with the significant reductions of ~70% (overall analysis), and 80% (the more severe stratum), and the significant beta coefficients of -0.70 for the DAS28-CRP, and -3.6 for the SDAI (overall analysis) and of -1.10 and -5.30 (in long-standing and more severe RA, respectively). Among the pizza-related food items/groups, mozzarella cheese and olive oil showed beneficial effects, especially in the more severe stratum. Future cohort studies are needed to confirm this beneficial effect of pizza and related food items/groups on RA disease activity.

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Introduction: Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. Methods: In this study, the microbial ecology of intermediate samples of MBC production, coming from two dairies with slightly different cheesemaking technology (dairy M large producer, and dairy C medium-small), was investigated using 16S rRNA amplicon sequencing. This research aimed to provide insights into the dynamics of microbial consortia involved in various cheesemaking steps. Results and discussion: All samples, except for raw buffalo milk, exhibited a core microbiome predominantly composed of Streptococcus spp. and Lactobacillus spp., albeit with different ratios between the two genera across the two MBC producers. Notably, the microbiota of the brine from both dairies, analyzed using 16S amplicon sequencing for the first time, was dominated by the Lactobacillus and Streptococcus genera, while only dairy C showed the presence of minor genera such as Pediococcus and Lentilactobacillus. Intriguingly, the final mozzarella samples from both producers displayed an inversion in the dominance of Lactobacillus spp. over Streptococcus spp. in the microbiota compared to curd samples, possibly attributable to the alleviation of thermal stress following the curd stretching step. In conclusion, the different samples from the two production facilities did not exhibit significant differences in terms of the species involved in MBC cheesemaking. This finding confirms that the key role in the MBC cheesemaking process lies with a small-sized microbiome primarily composed of Streptococcus and Lactobacillus spp.

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Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol profile and antioxidant activity. The extract was used as brine replacement (at 5%, 10% and 20% v/v) in fresh mozzarella cheese for improving its functional properties. During storage (12 d at 4 ± °C), compositional analysis performed on mozzarella has shown a progressive increase of iriflophenone 3-C-glucoside and mangiferin, the compounds most present in the extract, with a noticeable preference for the benzophenone. At the same time, the antioxidant activity of mozzarella peaked at 12 d of storage, suggesting a binding action of that matrix for the M-RLE bioactive compounds. Moreover, the use of the M-RLE has not negatively influenced the Lactobacillus spp. population of mozzarella, even at the highest concentration.

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In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME analysis of volatile organic compounds (VOCs). The optimised HS-SPME conditions, in terms of sample amount (5.0 g), extraction temperature (50 °C) and extraction time (75 min), were used to analyse non-irradiated and irradiated samples at three dose levels, 1.0, 2.0, 3.0 kGy. Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied to explore the variation of volatile profile with respect to the X-ray irradiation treatment. Both methods highlighted a high discriminant capability with excellent values of accuracy, specificity and sensitivity, demonstrating the effectiveness of the volatolomic approach to evaluate the variations induced by the treatment and allowing to select a total of 35 VOCs as potential irradiation markers.

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The presented study analyzed the possibility of pasta filata cheese production using sheep's milk powder in different forms and substitution amounts with fresh cow's milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep's milk powder and reconstituted sheep's milk were used for partial substitution with fresh cow's milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep's milk in the form of powder in the mixture, the lower the cheese's moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep's milk only. Cheeses produced entirely from reconstituted sheep's milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep's milk powder and entirely from reconstituted sheep's milk. Pasta filata cheeses made from a mixture of cow's milk and sheep's milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep's milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow's milk with sheep's milk powder created the possibility of modeling the final cheese quality and yield.

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With a global market of around $55 billion (in US dollars; i.e. around the 57% of the global cheese market), pasta filata cheeses sales are rising approximately 2% per year worldwide and are expected to further increase to $65.01 billion by 2028. Among these groups of cheeses, fresh pasta filata cheeses, such as mozzarella and fior di latte, are the most consumed. Herein, we provide an overview of fresh pasta filata cheeses, their commodity-related and technological aspects, focusing on the composition, the role, and evolution of their microbiota along the dairy chain.

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The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness. From a functionality perspective, rennet casein (RCN) is the preferred ingredient. Milk protein concentrate (MPC) and micellar casein concentrate (MCC) cannot provide the required functionality due to the higher steric stability of casein micelle. However, the use of transglutaminase (TGase) has the potential to modify the surface properties of MPC and MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC powders on the unmelted textural properties of IMC and compare them with IMC made using commercially available RCN. Additionally, we studied the degree of crosslinking by TGase in MPC and MCC retentates using capillary gel electrophoresis. Three lots of MCC and MPC retentate were produced from pasteurized skim milk via microfiltration and ultrafiltration, respectively, and randomly assigned to 1 of 3 treatments: no TGase (control); low TGase: 0.3 units/g of protein; and high TGase: 3.0 units/g of protein, followed by inactivation of enzyme (72°C for 10 min), and spray drying. Each MCC, MPC, and RCN was then used to formulate IMC that was standardized to 21% fat, 1% salt, 48% moisture, and 20% protein. The IMC were manufactured by blending, mixing, and heating ingredients (4.0 kg) in a twin-screw cooker. The capillary gel electrophoresis analysis showed extensive inter- and intramolecular crosslinking. The IMC formulation using the highest TGase level in MCC or MPC did not form an emulsion because of extensive crosslinking. In MPC with a high level of TGase, whey protein and casein crosslinking were observed. In contrast, crosslinking and hydrolysis of proteins were observed in MCC. The IMC made from MCC powder had significantly higher texture profile analysis hardness compared with the corresponding MPC powder. Further, many-to-one (multiple) comparisons using the Dunnett test showed no significant differences between IMC made using RCN and treatment powders in hardness. Our results demonstrated that TGase treatment causes crosslinking hydrolysis of MCC and MPC at higher TGase levels, and MPC and MCC have the potential to be used as ingredients in IMC applications.

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Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact casein in a formulation. Ingredients produced using membrane technology, such as milk protein concentrate (MPC) and micellar casein concentrate (MCC), are unable to provide the required functionality. However, the use of transglutaminase (TGase) has potential to modify the physical properties of MPC or MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC retentates on melt and stretch properties when they are used in IMC and to compare them with IMC made using RCN. The MCC and MPC retentates were produced using 3 different lots of pasteurized skim milk and treated with 3 levels of TGase enzyme: no TGase (control), low TGase: 0.3 units/g of protein, and high TGase: 3.0 units/g of protein. Each of the MCC and MPC treatments was heated to 72°C for 10 min to inactivate TGase and then spray dried. Each MCC, MPC, and RCN powder was then used in an IMC formulation that was standardized to 48% moisture, 21% fat, 20% protein, and 1% salt. The IMC were manufactured in a twin-screw cooker by blending, mixing, and heating various ingredients (4.0 kg). Due to extensive crosslinking, the IMC formulation with the highest TGase level (MCC or MPC) did not form an emulsion. The IMC made from MCC treatments had significantly higher stretchability on pizza compared with their respective MPC treatments. The IMC made from TGase-treated MCC and MPC had significantly lower melt area and significantly higher transition temperature (TT) and stretchability compared with their respective controls. Comparison of IMC made using TGase-treated MCC and MPC to the RCN IMC indicated no difference in TT or texture profile analysis-stretchability; however, the Schreiber melt test area was significantly lower. Our results demonstrated that TGase treatment modifies the melt and stretch characteristics of MCC and MPC in IMC applications, and TGase-treated MPC and MCC can be used to replace RCN in IMC formulations.

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The roles of mesophilic lactobacilli in cheese manufacturing and ripening have been widely studied, but their impacts, especially as additives in preserving liquids, on the high-moisture mozzarella cheese quality parameters remained underexplored. The current study studied and compared the effects of four preserving liquid formulations - brine solution (sodium chloride, as control), a salt mixture solution, and two lactobacilli solutions (Lactiplantibacillus plantarum IMC 509 in brine solution) or SYNBIO® (a 1:1 ratio of Lacticaseibacillus rhamnosus IMC 501 and Lacticaseibacillus paracasei IMC 502) - on the microbial, chemical (volatile fatty acids), physicochemical (moisture, weight, pH, colour), texture (adhesiveness, hardness, cohesiveness, gumminess, springiness, chewiness) and sensorial qualities of mozzarella stored for 30 days at 4 °C. The quality of the governing solution, including microbial content, lactobacilli viability, pH, turbidity, and smell, was also monitored. For the first 10 days of storage, all samples demonstrated similar physicochemical variations: the firmness and chewiness of the mozzarella lessened, the pH values of the liquid decreased, but cheese microbial growth increased, as did the levels of free fatty acids, the mozzarella pH values and skin whiteness. At day 20, mozzarella stored in mesophilic lactobacilli liquid, especially SYNBIO®, had a spongy structure, tasted more bitter and sour, and had lower pH values than mozzarella in the simple brine solution. Moreover, the cheese sample and liquid of SYNBIO® also presented higher coliform and Pseudomonas spp. counts than that detected in the control, the SYNBIO® liquid, especially in the later period of storage, exhibited a yogurt smell and increased turbidity. By contrast, Mozzarella packed into salt mixture liquid exhibited somewhat more adhesiveness and gumminess, a saltier taste and slightly higher microbial counts than the control sample. The mozzarella samples differed slightly in colour and texture as well. The overall quality changes suggested that the use of the studied mesophilic lactobacilli as governing liquid additives may not be appropriate for high-moisture mozzarella cheese preservation.

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