An analysis of buffalo mozzarella from two Italian dairies has revealed which bacteria define this beloved cheese.
Bubbling blobs of buffalo mozzarella seen steaming atop a pizza as it comes out of the oven — it's a scene tantalizing enough to make almost anyone's mouth water.
"This study sheds light on the intricate interactions of microorganisms throughout the manufacturing process and fosters a deeper understanding of the craftsmanship behind this esteemed Italian cheese," lead study author Alessia Levante, an industrial microbiology researcher at the University of Parma in Italy, said in a statement.
To make the coveted cheese, cheesemakers heat raw or pasteurized water-buffalo milk to between 91 and 102 degrees Fahrenheit . Then, they add enzymes from the stomach lining of a calf, known as rennet, which break the milk into curds and whey . They also add a crucial collection of bacteria, called a natural whey starter, that helps increase the acidity of the resulting curds.
The first dairy in the study was smaller and used more traditional processing techniques, whereas the other, larger dairy used more modern technology. The team took 19 samples of cheese in total and used genetic sequencing to investigate which bacteria were present at each stage of the manufacturing process.
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