Abstract: The physical and chemical properties of Nili Ravi buffalo milk and different hybrid generations were analyzed.The physicochemical indexes, sensory evaluation, moisture content during storage in saline water, and the changing of p H stored at the temperature of 2 ~ 6℃ of Mozzarella fresh cheese prepared by Nili Ravi and different hybrid generations buffalo milk were investigated. Results showed that protein, fat, total solids content of the hybrid generations buffalo milk were higher than those of Nili Ravi buffalo milk.Protein, fat, moisture and yield of Mozzarella fresh cheese prepared by different hybrid generations was 13%, 23%, 59%, 20% respectively. The quality of Mozzarella fresh cheese prepared by milk from two generation, three generation and above hybrid buffalo was better, fresh cheese in the refrigerator preservation should be controlled within 2~6℃ in 10 d.