الفهرس 
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Abstract
This study was designed to throw some light on some properties of Mozzarella cheese available in local market while Mozzarella cheese was made traditionally from normal buffalo?s caws and goats milk (control) and study effect of mixing on properties of cheese to obtain the best cheese which gives the highest quality with cheese made from caws milk or caws : goats milk by percent 1:1 respectively than the effect of heat treatment of milk on the resultant cheese. Heat treatment action higher rheological properties in Mozzarella cheese. After than the cheese was made from direct acidification was lactic, citric and acetic acid to obtain the best a cidulants which gives the highest quality with citric acid and keeping quality of cheese during storage in refrigerator and 18 oC in backing under vacuum for 2 and 4 weeks. The obtained results revealed that keeping quality of cheese during storage in 18 oC in backing under vacuum gives the highest quality followed by in refrigerator under vacuum .