Researchers from the University of Parma have identified the specific microbes involved in crafting traditional mozzarella, shedding new light on the microbial choreography behind this classic Italian cheese. The findings were detailed in a study associated with Frontiers in Microbiology, illustrating how the tiny inhabitants of milk and starter cultures influence texture, flavor, and safety in mozzarella production.
Milk from water buffalo raised in Campania, Italy, is celebrated as a regional treasure and enjoys protected status. The cheese is typically made with buffalo milk, along with rennet and a natural whey starter that is cultured in water and salt brine. Despite its esteemed status and long-standing artisanal methods, the exact microbial players driving the cheese-making process remained somewhat of a mystery until now. The Parma team set out to map these microscopic participants and understand how they behave during different production approaches.
To uncover the microbial lineup, the researchers employed 16S rRNA genome sequencing to analyze a comprehensive set of samples. They compared milk, natural whey starters, pre-stretched curd, brine, and the finished mozzarella from two dairy operations. One facility adhered to traditional production methods, while the other embraced a more modern, streamlined approach. The comparison provided a unique window into how traditional versus contemporary practices shape the cheese’s microbial ecosystem and, by extension, its sensory qualities.
The analysis revealed that microbes belonging to the Lactobacillus and Streptococcus genera are the dominant forces in the mozzarella ecosystem across both production styles. Intriguingly, the natural whey starters exhibited distinct profiles: the traditional dairy tended to show a more balanced presence of Lactobacillus and Streptococcus, whereas the modern dairy leaned more heavily on Streptococcus species. Some species within each genus were exclusive to one dairy, highlighting how production lineage and process choices can tip the microbial balance in subtle yet meaningful ways. Following the coagulation step, Lactobacillus populations tended to rise while Streptococcus populations diminished in both groups. This shift likely reflects the reduced thermal stress associated with the practical step of stretching the curd, which can influence microbial survival and activity during cheese formation.
These insights deepen the understanding of mozzarella fermentation, connecting the dots between starter culture dynamics, curd handling, and the final product’s character. They also underscore how deviations between traditional and modern methods may produce measurable differences in texture, aroma, and even shelf stability. The work aligns with a growing body of evidence that the microbial world actively shapes artisanal foods, from cheddar to Camembert, and now mozzarella from Campania. The implications extend beyond science: they offer producers a clearer map of how to maintain consistency without sacrificing the distinctive traits that define regional mozzarella. The study thus anchors mozzarella science in practical terms, guiding cheesemakers who seek to preserve heritage while embracing innovations in dairy technology.
While the mozzarella produced in Campania remains a culinary emblem, the researchers note that ongoing study is needed to connect specific strains with particular sensory outcomes and to explore how varying salt concentrations, brine durations, and aging conditions might further influence microbial succession. The research adds a vital piece to the puzzle of how microbial ecosystems operate in traditional dairy environments and how modern processes may alter these ecosystems in measurable ways. In this context, the research serves as a bridge between centuries-old cheesemaking lore and contemporary microbiology, informing both craftsmen and scientists about the shared goal of producing safe, flavorful mozzarella that honors its storied origins. The transformation of mozzarella science continues, guided by careful observation of the invisible agents that make the cheese what it is, and by thoughtful experimentation that respects tradition while welcoming progress.
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