Abstract
Four Mozzarella cheese samples (C1, C2, C3 and C4) were prepared from buffalo milk standardized at four
different fat levels (2.5, 2.0, 1.5 and 0.75 % respectively) and stored at 40
C ± 2 for two months. The outcome of fat
variation in milk was investigated on cheese composition (moisture, fat, protein, pH, acidity, ash, salt, and
calcium) and sensory attributes (texture, overall acceptance, flavour, and appearance) during storage. Cheeses
were also evaluated for functionality (e.g. meltability and stretchability). Cheeses which contain the higher fat
content (C1 and C2) were also higher in moisture and lower in protein contents, calcium and salts. . Among the
sensory attribute (appearance, flavour, texture, and overall acceptability) were more improved in high fat cheeses
with the increased storage days. The cheeses with high fat level melt more but stretch less and vice versa.
