الفهرس 
Introduction
MilkOnly 14 pages are availabe for public view
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Abstract
lvfozzarella is a prominent member of the pasta filata: or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheeses, its characteristic fibrous structure, melting and stretching properties. Now, Mozzarella cheese is manufactured in Egypt, where the production of lvfozzarella cheese for Egypt’s market has grown very rapidly over the last half of the past decade. The increase in popularity of Pizza has been one of the major factors contributing due to the tremendous in demand for Mozzarella cheese. I. IN THE FIRST PART: It was aimed to manufacture Mozzarella cheese from standardized (3% fat) cow’s, buffalo’s and mixed cow’s + buffalo’s milk (1: 1 vlv) using a thermophlic starter. The obtained results can be summarized as follow: I. The ruming of acidity in buffalo’s milk was slower than in cow’s milk, and the renneting time was significantly lower. There was no significant differences in the total time-of developing acidity when using cow’s or buffalo’s milk. 2. Cheese yield when using buffalo’s milk was higher due to significantly lower fat losses in whey and molding water and better retention of proteins and mineral salt in cheese curd.