Quality evaluation of mozzarella cheese prepared from blends of Cow and Buffalo milk

Abstract:

Experienced pizza makers will say that the best mozzarella stretches long, melts evenly, and browns without burning—but they seldom agree on which milk delivers all three. This research compared mozzarella cheese manufactured from cow milk (100%), buffalo milk (100%), and two blends (cow: buffalo 70:30 and 50:50) at the Department of Animal Products Technology, University of Agriculture, Faisalabad, Punjab, during August-November 2023. Cheese was prepared by the pasta filata method, and quality was assessed through proximate composition, stretchability, meltability, free oil formation, colour, texture profile analysis, and sensory evaluation. Buffalo-milk mozzarella had the highest fat (24.7%), protein (25.1%), and stretchability (52 cm at 70 °C) but tended toward excessive chewiness. The 50:50 blend offered the best compromise: good stretch (44 cm), moderate fat (23.1%), acceptable browning, and the highest sensory score (7.9/9). The 70:30 (cow: buffalo) blend behaved more like cow-milk cheese, with limited stretch and lower yield. These findings suggest that a 50:50 blend can produce mozzarella with stretch and yield advantages of buffalo milk while retaining the softer body and lighter colour that consumers associate with cow-milk cheese.