Redistribution of Milk Lipids During Buffalo Mozzarella Production

This study investigated the redistribution of the milk lipid fraction during buffalo mozzarella manufacturing, and it focused on the effects of coagulation and stretching on triglycerides, fatty acids, and cholesterol. Samples of raw milk, curd, whey, mozzarella cheese, and water used in the mozzarella stretching process in manufacturing were collected from ten independent industrial production batches and analyzed for pH, moisture, protein, total fat, fatty acid profile, triglyceride profile, and free cholesterol content. Curd showed the highest fat content (approximately 28–39 g/100 g product), followed by mozzarella cheese (approximately 19–26 g/100 g product). Whey and stretching water contained lower amounts of fat, ranging from approximately 0.27 to 2.15 g/100 g product and from 0.23 to 2.20 g/100 g product, respectively, indicating efficient lipid retention in the curd and cheese matrices. The mozzarella fatty acid profile closely resembled that of the original milk, with oleic and palmitic acids as the predominant fatty acids, together with a slight enrichment in monounsaturated fatty acids and a reduction in saturated fatty acids. The triglyceride profile remained stable throughout processing, suggesting only minor redistribution among triglycerides. These findings demonstrate that coagulation and stretching are critical steps governing lipid retention and composition, highlighting the importance of process control to preserve the nutritional quality of buffalo mozzarella cheese.