Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese

► We examined non-lactic acid bacteria populations in high moisture Mozzarella cheese. ► Molecular analyses showed a wide microbial biodiversity. ► Proteolysis in HM Mozzarella cheese was considered a strain-specific feature. ► Caseins of the cheese outer part showed different degrees of hydrolysis. ► Governing liquid management can improve HM Mozzarella cheese quality and safety.