الفهرس 
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Abstract
The aim of the undertaken study was lunched as the following:1-possibility of manufacturing mozzarella like cheese from cows, buffaloes and mixed milk using thermopholic slarter.2-comparsion between using slarter and acidulant and both slarter and acidulant on mozzarella cheese making.3- effect of using different acidulant on mozzarella cheese making.4- effect of using different ratios from rod&coco of thermophilic slarter on mozzarella cheese making.5-effect of using an acidogen D- glucono-delta-lactone in mozzarella cheese making.