摘要 : Mozzarella cheese was manufactured from standardized (4% fat) pasteurized (63degC/30 min) buffalo milk using Streptococcus salivarius subsp. thermophilus:Lactobacillus delbrueckii subsp. bulgaricus starter at ratios of 2:1 and 1:1... 展开 Mozzarella cheese was manufactured from standardized (4% fat) pasteurized (63degC/30 min) buffalo milk using Streptococcus salivarius subsp. thermophilus:Lactobacillus delbrueckii subsp. bulgaricus starter at ratios of 2:1 and 1:1 and inoculation levels of 1, 2 and 3%. The starter ratio had a significant effect on flavour and body/texture but not appearance of the cheese; cheese made with 1:1 ratio had better flavour and body/texture, was softer, less gummy and chewy, and had a higher moisture content and better melting quality that that made with 2:1 starter ratio. Flavour and body/texture scores and physicochemical properties were also affected by inoculum level, and 2% inoculum gave the best results. It is concluded that good quality Mozzarella cheese can be made using 1-2% of starter with the 1:1 S. salivarius subsp. thermophilus:L. delbrueckii subsp. bulgaricus ratio. 收起