Mozzarella 

Fresh or semi-mature pasta filata cheese obtained by acidifying curd and then stretching in hot water (≈80–90 °C), shaped into balls, knots, braids, or blocks. It may be produced from cow’s milk (fior di latte) or water buffalo milk (Mozzarella di Bufala Campana PDO). Commercial styles include high-moisture (fresh, in brine/whey) and low-moisture (LM; for pizza/industrial use).

Caloric value (per 100 g)

• Fresh cow’s milk mozzarella: ~220–290 kcal/100 g.

• Buffalo mozzarella: ~270–330 kcal/100 g.
  Values vary with moisture and fat content.

Composition (typical per 100 g)
Water 50–62% (fresh types); protein 16–20 g (caseins); fat 15–23 g; carbohydrates 1–3 g (residual lactose); salt (NaCl) 0.5–1.2 g; calcium ~350–600 mg.
Technological parameters: final pH ≈ 5.0–5.3; FDM (fat on dry matter) ~45–52%; MFFB high (soft pasta filata).

Production process
Milk (standardized; pasteurized or raw per specification) → starter (natural whey starter or thermophilic cultures: Streptococcus thermophilus, Lactobacillus delbrueckii) → rennet coagulation → curd cutting and whey drainage → curd maturation/acidification to stretch pH (≈4.9–5.2) → hot-water stretching (protein alignment, elastic structure) → shaping and cooling → salting (dry brine or immersion) → packaging (in governing liquid for fresh; dry-packed for LM).

Varieties and designations
Fior di latte (cow’s milk; fresh, high moisture).
Mozzarella di Bufala Campana PDO (buffalo milk; richer, creamier, higher FDM).
Low-moisture (LM/LMPS): lower moisture; enhanced melt, controlled browning, reduced oiling-off (pizza/foodservice).
Smoked versions: natural smoke or flavor for a smoky note.

Sensory and functional properties
Appearance: white–ivory, smooth rind; fresh types weep slightly in brine.
Texture: elastic, juicy; stretching delivers stringiness/melt when heated.
Flavor/aroma: lactic, buttery; sometimes lightly tangy; buffalo is fuller and rounder.
Baking performance: LM shows even melt, less water release, and better browning on pizza/lasagne.

Culinary uses
Cold: caprese, salads, charcuterie boards, sandwiches.
Hot: pizza, focaccia, parmigiana/lasagne, calzoni, gratins.
Usage tips: for pizza, drain/squeeze fresh mozzarella or choose LM to control moisture in the oven.

Nutrition and health
Source of complete proteins, calcium, and fat-soluble vitamins. Sodium depends on salting; lactose typically 1–3 g/100 g. Unsuitable for those with milk allergy or marked lactose intolerance.

Quality and specifications (typical topics)
Final pH 5.0–5.3; moisture and FDM by style; stretch strength and meltability (for LM); salt-in-moisture (S/M); compliant microbiology; absence of defects (sharp acidity, gassy eyes, soapy notes, excessive serum weeping).

Storage and shelf life
Fresh HMC: 0–4 °C, kept in governing liquid; ideal consumption within 3–10 days (pack/logistics dependent).
LM: 0–6 °C, vacuum/MAP; longer shelf life (weeks). Avoid freezing fresh mozzarella (texture loss).

Allergens and safety
Contains milk (major allergen). Manage Listeria risk through strict hygiene and temperature control (fresh cheese). Follow PDO/TSG specifications where applicable.

Troubleshooting (production/use)
Poor stretch → pH off-target/irregular acidification → adjust curd maturation.
Excess whey in pack/soggy dough → moisture too high → increase draining or select LM for baking.
Uneven melt/scorching on pizza → moisture too low or salt too high → rebalance LM/LMPS and S/M.
Flat flavor → weak cultures or low milk freshness → optimize whey starter and maturation time.

Sustainability and supply chain
Whey valorization (ricotta/ingredients), BOD/COD control of effluents, recyclable packaging, efficient cold chain. PDO chains enhance traceability and quality standards.

Conclusion
Mozzarella is the archetypal pasta-filata cheese: succulent and delicate in fresh brined styles, and stable, high-performance in low-moisture formats for cooking. Outcomes depend on stretch pH, moisture, FDM/S/M, milk quality, and a well-managed cold chain.

Mini-glossary
Pasta filata — hot-water stretching technology.
FDM — fat on dry matter.
MFFB — moisture on fat-free basis.
LM / LMPS — low-moisture (part-skim) mozzarella for pizza.
Whey starter — natural culture from the previous day’s whey.
Governing liquid — brine/whey solution for fresh-pack storage.

References__________________________________________________________________________

Piscopo A, Mincione A, Summo C, Silletti R, Giacondino C, Rocco I, Pasqualone A. Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods. 2024 Jan 9;13(2):209. doi: 10.3390/foods13020209. 

Abstract. 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.

Marrella M, Bertani G, Ricci A, Volpe R, Roustel S, Ferriani F, Nipoti E, Neviani E, Lazzi C, Bernini V. Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods. 2022 Dec 27;12(1):145. doi: 10.3390/foods12010145. 

Abstract. Background: Mozzarella cheese possesses a high moisture content (50−60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by Pseudomonas spp. and coliform bacteria, which may be involved in different negative phenomena, such as proteolysis, discolorations, pigmentation, and off-flavors. To prevent these, different methods were investigated. In this context, the present study aims to assess the antimicrobial effect of cellobiose oxidase on Pseudomonas fluorescens (5026) and Escherichia coli (k88, k99) in mozzarella cheese during refrigerated shelf life. Methods: microbiological challenge tests were designed by contaminating the mozzarella covering liquid containing different cellobiose oxidase concentrations with P. fluorescens (5026) and E. coli (k88, k99). The behavior of these microorganisms and the variation of hydrogen peroxide concentrations were then tested under refrigerated conditions for 20 days to simulate the mozzarella cheese shelf life. Results and Conclusions: The data obtained demonstrated the effect of cellobiose oxidase on microbial growth. In particular, E. coli (k88, k99) was inhibited over the entire shelf life, while P. fluorescens (5026) was only partially affected after a few days of refrigerated storage.

Gonçalves MC, Cardarelli HR. Mozzarella Cheese Stretching: A Minireview. Food Technol Biotechnol. 2021 Mar;59(1):82-91. doi: 10.17113/ftb.59.01.21.6707.

Abstract. Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella. The presented studies show that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this minireview may facilitate the production of mozzarella cheese with specific functional properties.

Di Paolo M, De Stefano M, Polizzi G, Vuoso V, Santoro AML, Anastasio A, Marrone R. Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese. Ital J Food Saf. 2023 Jul 11;12(3):11290. doi: 10.4081/ijfs.2023.11290. 

Abstract. The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese-making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed to evaluate the effects of a new cooling system equipped with a water-ammonia absorption chiller (MA) on the characteristics of buffalo mozzarella through a comparative study with products cooled with a traditional ice water chiller (MT). The buffalo mozzarella cheese manufacture was monitored, and the samples were analyzed for chemical, nutritional, microbiological, and sensory characteristics. The MT samples showed an overall weight loss of 7.4% compared to an average of 2.8% for the MA samples. The MT samples were characterized by greater sapidity than the MA ones, which instead showed a higher moisture content that increased juiciness. The microbiological analysis showed a lower concentration of mesophilic bacterial load in the MA samples than in the MT ones [difference of 1 Log (CFU/g)], which is probably due to the low and constant temperatures that reduced the permanence time of the mozzarella in the vats (firming and brining). This study represents a preliminary positive evaluation of the use of this sustainable cooling system for mozzarella cheese, which is useful for dairy plants with an annual cheese production volume sufficient to justify the operating cost of the plant and the annual energy cost. ©Copyright: the Author(s).

Lambiase C, Braghieri A, Barone CMA, Di Francia A, Pacelli C, Serrapica F, Lorenzo JM, De Rosa G. Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality. Foods. 2023 Nov 11;12(22):4095. doi: 10.3390/foods12224095. 

Abstract. 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.

Biondi L, Fulgione A, Capuano F, Nappa M, Citro A, Nava D. Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese. Animals (Basel). 2021 Dec 8;11(12):3502. doi: 10.3390/ani11123502. 

Abstract. Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker "γ4-casein", have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the γ4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese.