Two bacteria and a fungus. It is part of what gives Italian buffalo mozzarella its special taste and texture. The researchers selected Mozzarella di bufala Campana, which is protected by the EU.
To produce the semi-solid and slightly spongy cream cheese, water buffalo milk, whey and rennet that are treated in a special way, plus salt water are needed. But crucial to the process are a number of different microorganisms that are needed for the mozzarella to become mozzarella.
Different methods
The researchers at the University of Parma have taken a closer look at roughly 20 buffalo mozzarellas from two different manufacturers in Italy and analyzed them. One manufacturer uses a modern method with pasteurized milk and the other more traditional methods.
Three types of microorganisms were present in all samples regardless of manufacturer – the two bacteria Lactococcus lactis and Streptococcus thermophilus and the yeast Geotrichum candidum. The whey from the more modern manufacturer had a slightly higher proportion of Streptococcus than the other.
Whey important
The researchers found that the brine that the cheese is in also contributes microorganisms, but that not so many of them are found in the cheese itself. The vast majority seem to come from the whey.
The mozzarella analyzes have been published in the scientific journal Frontiers in microbiology. The researchers behind the study hope that the knowledge will help manufacturers make even tastier and better mozzarella.