<![CDATA[Buffalo milk was processed to identify the effect of directly adding an acidulant namely, citric acid and lactic acid.  Low-moisture mozzarella cheese was produced from buffalo milk by direct acidification technique using either 10% citric acid (Treatment 1) or 10% lactic acid (Treatment 2). The effect on the percentage mozzarella yield, degree of meltability , stretchability, color and chewiness were determined. Microbial analysis was also performed using  psychrotrophic plate count method.The results of the study revealed that the  mozzarella cheese yield was 20.18%  for Treatment 1 and  20.6% for Treatment 2 and did not differ (studentâs T test P<0.05).  As for the functional properties, mozzarella cheese in treatment 1 had a  meltability score of 110.67 mm and a  stretchability score of 146 cm when compared with mozzarella cheese in treatment 2 that registered a  meltability score  of 59.17 mm and a stretchability score  of 89.75 cm.On the basis of the sensory evaluation, the results indicated that the degree of chewiness, and stretchability of mozzarella cheese in treatments 1 and 2 did not differ with commercially available mozzarella (P<0.05).  However, the meltability and color of mozzarella cheese in Treatment 2 differed significantly with commercially available mozzarella (P<0.05). Pyschrotrophic plate counts obtained were found to be within the acceptable range for processed mozzarella and the product can be kept for one month at frozen storage condition.We therefore conclude that the direct acidification technique using 10% citric acid will yield a consumer-acceptable mozzarella cheese product made from buffalo milk.]]>
