Mozzarella cheese was made using UF- retentates TS ~20g100–1 from cows and buffaloes milks. It was also made from difilteredanddirectacidifiedretentatestoreducethecalciumcontentintheretentatetoachieveobjectivethe firmnessofthecurd.Thefreshcheeseswereanalyzedwhenfreshandafterstorageforonemonthat~5°Cforchemical, physical, rheological and organoleptic properties. The obtained results revealed that Mozzarella made from cow milk and its retentates exhibited much better ripening indices and rehological properties cheeses. The UF- technique lowered the moisture content, lactose, ripening indices, meltability and oilling off in the resultant cheese, while it elevated protein content and yield. DiafiltrationprocessedecreasedCa++, P++, lactose, ripening indices, while its effect on rehological properties was low. AcidificationprocesseithertothenormalmilkortotheretentatsdecreasedCa++, P++, lactose, ripening indices and meltabilty of the produced cheese. Storage increased all constituents in all treatments except lactose and improved the meltability and oilling off. Sensory evaluation revealed that the Mozzarella cheese from UF-cows' retentate was the best treatment and similar to that from traditional one, while the cheese made from buffaloes' milk had some defects