Abstract: [Objective] China's cheese industry is developing rapidly,but cheese still has some problems,such as high cost and can't meet the taste of consumers. [Methods] In this study,Holstein milk and buffalo milk were mixed in appropriate proportion to produce cheese with higher nutritional value,better taste and lower cost, which provided reference for related industries to develop new products. Mozzarella cheese was made by mixing Holstein milk and buffalo milk according to 1:0 （control group）,9:1,7:1,5:1,3:1 ratio. The yield was determined and the cheese sensory evaluation was conducted. [Result] The taste,odor,taste,elasticity and color of Holstein milk and buffalo milk with the ratio of 3:1 was significantly lower than those of other groups,but there was no significant difference between Holstein milk and buffalo milk with the ratio of 1:0,9:1 and 7:1. The cheese yield of Holstein milk and buffalo milk ratio 5:1 was significantly higher than that of other groups （P< 0.05）. When the ratio of Holstein milk and buffalo milk was 1:0 and 3:1, the cheese cost was significantly higher than that of other groups （P< 0.05）. [Conclusion] Cheese is most suitable when the ratio of Holstein milk and buffalo milk is 5:1,which has the advantages of high yield and low cost,providing a new idea for livestock product processing.

Key words: Mozzarella, Holstein milk, buffalo milk