Buffalo mozzarella from Campania, a delicacy protected by EU law, owes its uniqueness to natural whey starter containing essential microbes. With the help of new sequencing technology, Italian scientists have deciphered the microbial composition underlying the production of mozzarella. Dr. Alessia Levante from the University of Parma, lead author of the study in Frontiers in Microbiology, emphasizes the importance of these findings in gaining a deeper understanding of the craftsmanship involved in making this esteemed Italian cheese.
To qualify for protected designation of origin (PDO) status, buffalo mozzarella must adhere to a specific recipe. In this process, water buffalo milk, either raw or pasteurized, is heated and combined with rennet and natural whey starter. The starter facilitates rapid acidification and makes the curd stretchy enough to be molded. After ripening for about four hours, the curds become elastic and can be stretched and shaped under boiling water. The journey continues with hardening the curds under running water, followed by brining. Subtle variations in this procedure distinguish the products of different dairies.
To investigate the role of bacteria and any variances between traditional and modern dairies, Levante’s team selected two dairies in Campania producing mozzarella with PDO status. One is a larger dairy utilizing modern technology, while the other is a smaller one employing traditional processes. The researchers collected samples throughout the production process, including milk, whey starter, cheese curd, brine, and mozzarella.
The gene sequencing of 19 concentrated samples revealed the microbial species and their proportions in each sample. The study found that the more modern dairy using pasteurized milk introduced fewer microbes and species compared to the traditional dairy using thermized milk. However, both the brine and the processed cheese samples exhibited a rich diversity of species. During the curd process, a small number of species dominated.
Interestingly, the brine contributed to the microbial variety of the cheese. While not all the microbes from the brine appeared in the final product, it played a role in inoculating the external layer of the cheese with new microbes. The study suggests that the microbial composition of mozzarella is primarily influenced by the natural whey starter.
To gain deeper insights into the role of raw buffalo’s milk in defining the microbiota, Levante plans to conduct a larger project involving more producers and manufacturing days. The study’s limited scope calls for further research to comprehensively delve into the microbial intricacies of traditional food production.
References:
– “The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process” – Frontiers in Microbiology
– DOI: 10.3389/fmicb.2023.1196879
