الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Mozzarella is a semi-soft/semi-hard, plastic-curd cheese. Mozzarella was originally produced from buffaloe’s milk, but it is now made from cow’s milk as well. It is a pasta filata cheese, which means that it goes through a cooker-stretcher step during processing.Whey protein is a pure, natural, high quality byproduct of the cheese making process. Whey protein is more soluble than casein and also has a higher quality rating. It is often referred to as the ”Gold Standard” of protein as it is the most nutritious protein available.Calcium plays an important role during manufacturing and also in deciding functionality of cheese. Calcium helps to form a network structure during coagulation of milk, provides linkages within and among casein micelles and affects almost all aspects of cheese manufacture. This study is an attempt to evaluate the chemical, rheological and organoleptic properties of Mozzarella cheese as affected by adding whey protein ( to buffaloe’s, cow’s, goat’s milk ), calcium chlorid (to cow’s milk), and buffaloe’s milk fat( to goatۥs milk). Results showed that Mozzarella cheese with good chemical, rheological and organoleptic properties successfully produced from:Buffaloe’s milk contained 4% fat Buffaloe’s milk, Cow’s milk or Goat’s milk contained 4 or 2% fat mixed with 0.5 or 1% whey protein.Goat’s milk contained 4% fat after replacement partly or all fat content with buffaloe’s milk fat.