الفهرس 
INTRODUCTIONيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
The international demanded of Mozzarella cheese is yearly increasing. In Egypt the Mozzarella production highly increased for the preparation of pizza pie. Mozzarella cheese production to some extent succeeded in Egypt for many reasons, mainly the speed return of capital to processors, it is freshly marketed without any ripening costs, also it is possibly stored in freezers without changing its functional properties. The less quality raw milk possibly processed into Mozzarella cheese because most of processor regard kneading at 75ºC/5 min are sufficient to destroy all pathogenic bacteria and no need for pasteurization, as well salting in saturated brine help in decreasing most undesirable microorganisms. This quality of Mozzarella cheese depending mainly on the functional properties (strechability, Meltabiltiy, flowability and oiling off) rather than flavour. The higher price of Mozzarella cheese is mainly because of the higher prices of fresh cow milk and the low yield 9 – 10.2% according to season of milk production.The addition of 1.0 % MPC to cheese milk improved the body and Texture of the cheese which increased the total scorning points, the recombined milk cheese had less flavor scoring points since judgers accustomed the taste of natural cow milk fat, the addition of emulsifiers highly improved the body and Texture of cheese especially with tri- sodium citrate. The colour of palm oil is bright white, cheese with palm oil had more whiteness colour than those of control, so appearance of cheese with palm oil gained higher scoring points for appearance Egyptian consumers, always demand the white colour Mozzarella cheese for pizza pie making. Generally cow milk group cheese gained higher scoring points as compared with buffalo milk cheese, as the storage period advanced the quality of the cheese improved. The colour of the cheese was highly accepted because of the bright whiteness of buffalo cheese. The taste and aroma of cheese was also accepted by the team of judgers, the question was the hard and harsh texture of buffalo milk casein. The highest scoring points 82 and 85 out of 100 were for TSC 60 day’s old cheese, the lowest (77) was for skimmed buffalo milk with 3.5 % palm oil without emulsifiers.For all treatments as the storage period increased, the texture and flovour markedly improved. Cheese from SMP, 3.5 % palm oil recombined milk gained the lowest degrees of evaluation (51/72) out of 100 for fresh and 60 days old cheese. The addition of 1.0 % MPC highly improved the texture and body. The emulsifiers changed the properties of the cheese making to give nearer values of functional properties to the recombined cow milk cheese. The highest evaluation were 88.9 and 91.8 degrees out of 100 for 60 days old for 0.15 (DSP) and (TSC), respectively (P6) and (P8).The results of the study showed, the possibility of producing high quality Mozzarella cheese from recombined fresh cow or (SMP) milks through the addition of 1.0 (MPC) which highly improved the functional and organoleptic properties of the produced cheese. The use of emulsifiers is essential to tie the palm oil with casein, facilitate kneading process, decreasing the losses of fat and protein into whey and kneading water. Recommended the use of tri–sodium citrate (TSC) firstly, followed by Di–sodium phosphate (DSP) while lethecin is not recommended since it is not easy to be dissolved and its quality is less when it is obtained from local market. Its price is higher, than (TSC) and (DSP). It is possible to process good Mozzarella cheese from fresh buffalo skim milk, utilizing the emulsifiers, mainly TSC. It is not easy to process Mozzarella cheese from buffalo recombined milk without the addition of 0.15% emulsifiers. Out of the long experience, it is easy to process high quality cheese from cow milk. Replacing milk fat with 3.5% palm oil gave good cheese, while the yield was lower than those of buffalo milk cheese One of the most obisticals faced cheese producer, the seasonality of milk production, improved the cheese characters which is rare during.