The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd

This study evaluates the effect of using frozen curd on the chemical characteristics and oxidative modifications of Mozzarella cheese. Samples of Buffalo Mozzarella cheese with different frozen curd contents (0%, 5%, 20% and 50% w/w) were produced in three dairies and analysed after 1 and 9 days. Spectra of Mozzarella samples also were acquired by near-infrared spectyoscopy. By increasing the frozen curd content, the fat content and antioxidant activity of the Mozzarella cheese were reduced. During storage, the increase in moisture content and the reduction in fat and protein content occurred. The redox potential of Mozzarella was positive and increased over time.