Tradition and innovation in the water buffalo dairy products

Abstract

The first part of a two-part synthesis paper focuses on current research on optimization of Mozzarella cheese manufacture. Starting from technology of traditional cheese points susceptible of modification are identified for achieving greater yield and improving quality. In addition ingredients are identified which can enhance quality and performance characteristic of cheese also in term of economy. The second part considers the development of new cheese varieties whose technology has been developed in bovine milk. Water buffalo cheese reproducing bovine counterpart varieties like Gorgonzola, Grana, Asiago, Taleggio has been developed and are commercially available. Yogurt, and kefir, have also developed to enrich the panel of water buffalo dairy products.