Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: Rheology and microstructure

► Maximum curd strength was obtained at the gelation temperature of 34 °C in both milk. ► Cow curd is more liable to structural changes than buffalo at temperature of 39 °C. ► SEM and CLSM showed minimum porosity at gelation temperature of 34 °C in both curd. ► Curd porosity was found higher in cow than buffalo at similar gelation temperature. ► Optimum gelation temperature for mozzarella cheese making is 34 °C for the both milk.