Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS ‐producing strain Lactobacillus kefiranofaciens ZW3

A novel exopolysaccharide‐producing strain Lactobacillus kefiranofaciens ZW3, isolated from Tibetan kefir grain, was used as an adjunct strain to compare the physicochemical, textural and structural properties of Mozzarella cheese also made with market‐available starter cultures and acetic acid‐made cheese. Stretchability, meltability and fat leakage attributes were improved in ZW3‐made cheese. Textural analysis revealed that stain ZW3 improved the hardness and chewiness of the Mozzarella cheese but had little impact on the cohesiveness, elasticity and resilience of Mozzarella cheese. Microstructure studies indicated that ZW3‐made Mozzarella cheese is more filamentous, ropy and compact when compared to the controls cheeses.

Source: International Journal of Dairy Technology - August 1, 2017 Category: Nutrition Authors: Rizwan ‐ur Rehman, Yanping Wang, Jinju Wang, Weitao Geng Tags: Original Research Source Type: research