Mozzarella cheese was produced using Yunnan Bos bubalus milk, while cheese made from Holstein cow milk served as a control.Comparative analyses focused on color difference, texture, protein hydrolysis, thermodynamic properties, free amino acids and free fatty acids to investigate the effects of different raw milks on the texture characteristics and major flavor compounds of Mozzarella cheese.The results showed that there were no significant differences between two cheeses in color difference, elasticity, cohesion, recovery and thermal stability (P>0.05).However, the hardness, gelatinous viscosity, chewiness, and protein hydrolysis of B. bubalus milk cheese were significantly higher than the control group (P<0.05).Additionally, the total content of free fatty acids in B. bubalus milk cheese (2 098.010 mg/100 g) was significantly higher than that of the control group (1 561.016 mg/100 g), while the total content of free amino acids was significantly lower than in the control group (P<0.05).Principal component analysis and partial least squares discriminant analysis revealed that three amino acids (phenylalanine, methionine, and leucine) and five fatty acids (palmitic, cardamom, stearic, oleic, and linoleic acids) had an important effect on the characteristic flavor of the two types of cheese.The study provides a reference for the industrialized production of Yunnan B. bubalus milk Mozzarella cheese.
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