الفهرس 
1-Effect of milk types on the quality and properties of Mozzarella cheeseOnly 14 pages are availabe for public view
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Abstract
Mozzarella is a prominent member unripened cheese variety of the pasta-filata family, which had its orgin in the Battipag Liaregion of Italy. The finished cheese is slightly salted, white, soft with a very lively surface sheen and characterized by its special meltability and stretchability when it be hot. Due to these properties , it is widely used in the production of bakery products mainly pizza, and it can not be replaced by any other types of cheese. There are many types of Mozzarella manufactured world-wide from buff-Jo, cow and goat’s milk which have varied composition and functional requirements.