Monitoring the microbial community succession and identification of primary and secondary colonizers

Abstract

Mozzarella cheese is perhaps the most popular non-ripened cheese in the world. Traditional mozzarella is mainly produced in Italy although it is widely exported and also industrially produced in other countries. Water buffalo mozzarella cheese is a high moisture (55–62%) and high fat in dry matter (>45%) cheese; it is characterized by a soft body and a juicy appearance and by a pleasant, fresh, sour and slightly nutty flavour. © 2020, Interamerican Society for Electron Microscopy (CIASEM). All rights reserved.