الفهرس 
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Abstract
The experiments were carried out at Green land group for food industries area 106 industrial zone B3-10th of Ramadan City, El-Sharqiea Governorate through two season of 2014-2015, to compare three different methods for producing three different types of mozzarella cheese (natural, analogue and mix mozzarella cheeses).The objectives of the present investigation are to:1- Compare between three different methods for producing three different types of mozzarella cheese (natural, analogue and mix mozzarella cheeses) from standard quality view.2- Optimize some different operational parameters affecting mozzarella cheese production. 3-Minimize both energy and cost in all stages of mozzarella cheese production.The Experiments were conducted under the following condition:1- Four different steam pressures of 50, 100, 150, and 200 kPa2- Four different processing temperature of 65, 72, 75 and 80 °C. Evaluation of the three methods for producing mozzarella cheese was carried out taking into consideration productivity, meltability, stretchability, specific energy, operational cost and quality from standard quality view.