Mozzarella cheese is a member of the pasta filata or stretched-curd group of cheeses and is widely used for pizza and other food preparations because of its excellent melting and stretching properties. The manufacture of Mozzarella cheese begins with the selection of high quality milk, usually cow or buffalo milk. The milk is first standardized to obtain the desired fat to casein ratio. It is then pasteurized, generally at about 72°C for 15 seconds, to destroy harmful microorganisms. After pasteurization the milk is cooled to about 30–35°C and starter culture consisting mainly of thermophilic lactic acid bacteria such as *Streptococcus thermophilus* and *Lactobacillus* species is added. These bacteria ferment lactose to lactic acid, which is essential for proper curd development and texture. After the development of sufficient acidity, rennet is added to coagulate the milk. Rennet contains the enzyme chymosin, which acts on the casein proteins and causes the milk to coagulate into a gel-like curd. The coagulation usually occurs within 30–40 minutes. The curd is then cut into small cubes using cheese knives to facilitate whey expulsion. The cut curd is gently stirred and heated to promote further syneresis, which helps remove whey from the curd particles. After sufficient whey drainage, the curd is allowed to rest and undergo further acidification until the pH drops to around 5.2–5.3. Once the desired acidity is achieved, the curd is subjected to the pasta filata process, which is the most distinctive step in Mozzarella manufacture. The curd is cut into slices and immersed in