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The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recovery than DA cheese. DA cheese showed higher springiness, cohesiveness, and hardness than CM and SCdoi:10.22067/ifstrj.v12i3.57525 doaj:43783d7be23341b6b3754c356a907ed6 fatcat:7e7rrngszzclpb3fp5nuzoq62a