Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions

► Buffalo curd gave higher amount of yield than cows' curd at similar processing conditions. ► Curd moisture was decreased with the increase of gelation temperatures in both types of milk. ► Curd cutting time of 45 min was found optimum for Mozzarella cheese making from both milk samples. ► Centrifugation method is simpler, quicker and more reproducible than Buchner funnel method. ► Buffalo milk contains higher amounts of αs1-, β- and к-casein as compared to cows' milk.