Comparison of the rheology of mozzarella-type curd made from buffalo and cows' milk

► Curd strength is higher in buffalo milk than cow milk at similar pH values. ► Rennet coagulation was slower in cow milk at the same chymosin concentration. ► Curd rheology is quite different for the two types of milk on acidification. ► Buffalo milk is more suitable for mozzarella cheese making than cow milk.