الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Since mozzarella cheese is regarded as stretched soft orsemi-hard cheese and well be molten again during the preparation of pizza pie, some investigator advised the use of emulsifiers to facilitate the kneading and decreasing losses of fat and proteins in whey and kneading water,as well to improve the body and texture of the resultant cheese which highly affect the meltability properties for this reason the second part of this investigation aims to study the effect of using emulsifiers and stabilizers namely trisodium citrate, trisodium phosphate and carboxy methyl cellulose on yield, chemical, physical and sensory characteristic of mixed cow’s andbuffaloe’s milk mozzarella cheese.