Characteristic of mozzarella cheese made from Pampangan buffalo in south Sumatra Indonesia

The objective of this research was to analyze the characteristic of mozzarella cheese made from Pampangan buffalo milk comprising of chemical composition, microbiology quality, amino acid and fatty acid content. Mozzarella cheese was manufactured at two treatments i.e. by adding rennet 0.04 g/liter of milk (P1) and 0.06 g/liter of milk (P2). The result showed that P1 and P2 treatments had significant different result on protein and moisture content. After stored for 30 days, no significant different found in P1 and P2 treatment in term of protein content, moisture content, fat content, ash content and total plate count (TPC). Cheese quality during 30 days storage showed that P1 treatment had significant different in term of moisture content and TPC, where P2 treatment had significant different in term of moisture content, protein content and TPC. Total microbe found mozzarella cheese during 30 days storage increased from 4.18 ± 0.16 log cfu/gram to 5.78 ± 0.25 log cfu/gram. Based on the result, it can be concluded that the quality of mozzarella cheese manufactured with different rennet produced different protein and moisture content. There were quality degradation during storage. Total bacteria increased by more than 1 log cfu/gram during storage. There were 15 types of amino acid with glutamic acid as the highest content found in mozzarella cheese made by Pampangan buffalo milk. There were 26 types of fatty acid content found in the mozzarella cheese. The highest content of saturated fatty acid was palmitic acid and the highest content of unsaturated fatty acid was oleic acid.