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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key cheese #747
🧀

Mozzarella

Open Food Facts ↗ 🔎 Proof & primary source
International denominations: Моцарелла | mozzarella | モッツァレラ | Mozzarellas | Mozzarella | Mocarela | Моцарела
🌍 Italy — Campanie — Molise 🐄 Buffle d'eau hongrois 🏛️ Spécialité traditionnelle garantie
Wikidata Q14088 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Water buffalo (Bubalus bubalis, TaxID:89462) • Buffle d'eau hongrois • Italy — Campanie — Molise • Spécialité traditionnelle garantie
Parent cheese hierarchy and families (click to browse):
🧀 Italian cheeses 🧀 Stretched-curd cheeses
🧀 Cheeses and specialties belonging to this category (3)
Dairy genetics & specifications • FAO DAD-IS / VBO & Index-Expert™ #13

🐄 Heritage dairy breeds and associated casein profiles (1)

🐄 Buffle d'eau hongrois 🔎 MediaWiki [[Mozzarella]] (Article Buffle d'eau hongrois)
🧬 LALBA (Alpha-lactalbumin, UniProt:Q9TSN6) ; LGB (Beta-lactoglobulin, UniProt:P02755) ; CSN3 (Kappa-casein, UniProt:P11840) ; CSN1S1 (Alpha-S1-casein, UniProt:A0A1L6BNZ0) ; CSN2 (Beta-casein, UniProt:A0A6B9MCS6) • LALBA in allele D [I12S] ; LALBA in allele B and allele D [K32R] ; LALBA in allele B [K35A] ; LALBA in allele C [G39C] ; LALBA in allele E [P43S] ; LALBA in allele C [E68D] ; LALBA in allele E [N85K] ; LALBA in allele C [N85M] ; LALBA in allele C [N93K] ; LALBA in allele C, allele D and allele E [C96G]
Laboratory analysis • Reference average values per 100 g

🔬 Reference average biochemical profile (Cheese, mozzarella, whole milk — USDA SR Legacy #170845)

🔎 USDA SR Legacy proof #170845
⚙️ Total dry matter (TDM)
50 %
Cheese dry matter
⚙️ Fat in dry matter (FDM)
44.2 %
Fat on dry basis
⚙️ Moisture in non-fat (MNFS)
64.18 %
Technological firmness index
⚙️ Calcium / phosphorus ratio
1.43
Curd mineral balance
⚙️ Estimated NaCl salt
1.23 g
Salt content per 100 g
Water
50 g
Analytical code #255
Protein
22.2 g
Analytical code #203
Total lipid (fat)
22.1 g
Analytical code #204
Ash
3.28 g
Analytical code #207
Carbohydrate, by difference
2.4 g
Analytical code #205
Energy
299 kcal
Analytical code #208
Reference biological ecosystem • Native relational & cFMD metagenomic mapping

Living organisms associated with this matrix and its technological family

🐄 Dairy mammals & milking breeds (1)
Milking species, 12,524 global livestock breeds (FAO DAD-IS / VBO) and casein variants (A1/A2 & κ)
Bubalus bubalis NCBI #89462 🔎
★ Water buffalo • Certified breeds: Buffle d'eau hongrois Monograph →
🦠 Bacteria, lactic & ripening starters (15)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage) Monograph →
★ Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C) Monograph →
★ Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura) Monograph →
★ Production d'acétaldéhyde et d'acide lactique en symbiose thermophile assurant l'aptitude au filage feuilleté et juteux Monograph →
Lactococcus lactis NCBI #1358 🔎
★ Microbiote fromager caractérisé (20 éch.) Monograph →
Acinetobacter albensis NCBI #1673609 🔎
★ Microbiote fromager caractérisé (16 éch.) Monograph →
Pseudolactococcus carnosus NCBI #2749961 🔎
★ Microbiote fromager caractérisé (6 éch.) Monograph →
Streptococcus suis NCBI #1307 🔎
★ Microbiote fromager caractérisé (6 éch.) Monograph →
★ Microbiote fromager caractérisé (4 éch.) Monograph →
Leuconostoc lactis NCBI #1246 🔎
★ Microbiote fromager caractérisé (4 éch.) Monograph →
★ Microbiote fromager caractérisé (2 éch.) Monograph →
Pseudomonas haemolytica NCBI #2600065 🔎
★ Microbiote fromager caractérisé (2 éch.) Monograph →
🍄 Yeasts, molds & fungi (1)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
★ Thermotolerant yeast present in traditional Campanian natural whey starter contributing subtle floral and fruity esters (Culture du siero-innesto (cizza) & maturation) Monograph →
🧬 Bacteriophages & dairy virome (16)
Host-verified lactic and ripening phages (Virus-Host DB & RefSeq)
Ceduovirus sp. '56006' NCBI #3403660 🔎
★ Phage target: Lactococcus lactis Monograph →
Lactobacillus phage CR191 NCBI #3035944 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage CR28 NCBI #3035945 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage CV244 NCBI #3035946 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage G2-Guo NCBI #3155564 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
Lactobacillus phage Ld17 NCBI #1500733 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
Lactobacillus phage Ld25A NCBI #1500734 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
Lactobacillus phage Ld3 NCBI #1500735 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
Lactobacillus phage P185 NCBI #3035947 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage PMBT4 NCBI #2099651 🔎
★ Phage target: Lactobacillus delbrueckii subsp. bulgaricus Monograph →
Lactobacillus phage S16 NCBI #3035948 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage S193 NCBI #3035949 🔎
★ Phage target: Lactobacillus helveticus Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (click any pole to explore its 360° cards) (12)
Core #00 360° Catalog →
Master index of cheese starters and ripening cultures
Lactobacillus delbrueckii subsp. bulgaricus : Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage)
Streptococcus thermophilus : Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Index #01 360° Catalog →
Synonyms and historical names (NCBI)
Bubalus bubalis : Water buffalo • Certified breeds: Buffle d'eau hongrois
Lactobacillus delbrueckii subsp. bulgaricus : Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage)
Streptococcus thermophilus : Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Index #02 360° Catalog →
Ecological origins and habitats
Lactobacillus delbrueckii subsp. bulgaricus : Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage)
Streptococcus thermophilus : Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Index #03 360° Catalog →
Paste textures and rheology
Streptococcus thermophilus : Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Lactobacillus delbrueckii : Production d'acétaldéhyde et d'acide lactique en symbiose thermophile assurant l'aptitude au filage feuilleté et juteux
Index #04 360° Catalog →
Cheese families and technologies
Lactobacillus delbrueckii subsp. bulgaricus : Italian cheeses • Stretched-curd cheeses — Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage)
Streptococcus thermophilus : Italian cheeses • Stretched-curd cheeses — Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : Italian cheeses • Stretched-curd cheeses — Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Index #05 360° Catalog →
Technological markers (pH and gas)
Lactobacillus delbrueckii subsp. bulgaricus : Metabolic Marker: Beta-galactosidase (LACZ) • Acidification & Gas Kinetics: Family Lactobacillaceae
Streptococcus thermophilus : Metabolic Marker: Beta-galactosidase (LACZ) • Acidification & Gas Kinetics: Family Streptococcaceae
Lactobacillus helveticus : Acidification & Gas Kinetics: Family Lactobacillaceae
Index #08 360° Catalog →
Pathogens and bioprotection
Lactobacillus delbrueckii subsp. bulgaricus : Production d'acétaldéhyde et d'acide lactique en symbiose thermophile assurant l'aptitude au filage feuilleté et juteux • Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage)
Streptococcus thermophilus : Microbiote fromager caractérisé (2 éch.) • Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : Bacteriocin: Bacteriocin helveticin-J • Microbiote fromager caractérisé (2 éch.) • Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Index #09 360° Catalog →
Surface interactomes and syntrophy
Kluyveromyces marxianus : Functional Guild: Levure desacidifiante • Surface Consortium: Mozzarella • Thermotolerant yeast present in traditional Campanian natural whey starter contributing subtle floral and fruity esters (Culture du siero-innesto (cizza) & maturation)
Index #10 360° Catalog →
Terroirs and protected designations (PDO/PGI)
Lactobacillus delbrueckii subsp. bulgaricus : Mozzarella • Spécialité traditionnelle garantie • Italy — Campanie — Molise • Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability (Maturation du caillé sur table de drainage)
Streptococcus thermophilus : Mozzarella • Spécialité traditionnelle garantie • Italy — Campanie — Molise • Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : Mozzarella • Spécialité traditionnelle garantie • Italy — Campanie — Molise • Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Index #11 360° Catalog →
Volatilome and aromatic profiles
Lactobacillus helveticus : Lipid Aroma Precursor: Fatty acids, total saturated • Lipid Aroma Precursor: SFA 16:0
Index #13 360° Catalog →
Dairy mammals, breeds and casein polymorphism (A1/A2)
Bubalus bubalis : Buffle d'eau hongrois (LALBA (Alpha-lactalbumin, UniProt:Q9TSN6) ; LGB (Beta-lactoglobulin, UniProt:P02755) ; CSN3 (Kappa-casein, UniProt:P11840) ; CSN1S1 (Alpha-S1-casein, UniProt:A0A1L6BNZ0) ; CSN2 (Beta-casein, UniProt:A0A6B9MCS6))
Index #14 360° Catalog →
Bioactive peptidome, functional health and clinical vigilance
Streptococcus thermophilus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching (Maturation du caillé sous lactosérum (3–5 h) avant filage à 85–90 °C)
Lactobacillus helveticus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk (Fermentation de la cizza & maturation avant filatura)
Lactobacillus delbrueckii : Nutritional Biomarker: Folic acid • Nutritional Biomarker: Glutamic acid • Production d'acétaldéhyde et d'acide lactique en symbiose thermophile assurant l'aptitude au filage feuilleté et juteux

⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (30)

Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis:

Odeur atypique lourde (rose fanée, pomme de terre crue, moisi/poisson), morge glaireuse incolore et notes rances
Alvéoles gazeuses précoces à intermédiaires, fentes internes (slits), bombement des emballages et goût acide-vinaigré
Voile plissé sec et crayeux blanc-grisâtre en surface des bacs (fleur de saumure), désacidification du bain, odeur piquante d'acétate d'éthyle (col…
Voile épais blanchâtre à jaunâtre en surface des bacs de saumure, troubles et floculats, chute de l'acidité du bain et glaire sur les fromages
Glaire superficielle jaunâtre et amertume à forte charge ; gastro-entérite aiguë aqueuse ou dysentériforme chez le consommateur (notamment pédiatri…
Taches et marbrures bleu roi, bleu-vert ou jaune-vert fluorescent à la surface du fromage et dans le liquide de couverture, glaire et amertume
Notes olfactives atypiques beurrées-aigres et maltées, ramollissement superficiel et forte accumulation de tyramine dans la zone corticale
Odeur aigre-douce écœurante de beurre rance et de pieds/fromage échauffé (acide isovalérique/acétoïne), glaire superficielle et perte de fraîcheur
Odeur fétide d'œuf pourri (H2S), de poisson (triméthylamine) et de fromage transpiré (acide isovalérique), accompagnée d'une glaire rose-saumon à b…
Taches et colonies muqueuses jaune brillant à jaune-orangé en surface du fromage, ramollissement cortical, odeur d'indole et amertume prononcée
Taches et colonies visqueuses jaune vif à orangé-brunâtre en surface du fromage (virant au rouge-brun en milieu alcalin), amertume et odeur d'indole
Coloration bleu-vert intense à vert foncé diffusant dans le fromage et la saumure de couverture, odeur aromatique de raisin/tortilla (2-aminoacétop…
Specialized scientific literature (Querying...)