The present study was carried out to compare three different methods for producing three types of mozzarella cheese (natural, analogue and mix mozzarella cheeses). The main experiments were conducted under four steam pressures of 50, 100, 150 and 200 kPa and four processing temperatures of 65, 72, 75 and 80 °C. Evaluation of the three methods for producing mozzarella cheese was conducted taking into consideration productivity, melting, stretching, energy requirements and operational cost. The obtained data reveal the following important points: Manufacturing of analogue and mix mozzarella cheeses increased productivity and decreased both of specific energy and operational cost comparing with manufacturing of natural mozzarella cheese. Final product quality after manufacturing mix and natural mozzarella cheese are approximately similar and very close to the standard quality guidelines (standard limits). Maximum productivity values and minimum energy and cost were achieved in the case of manufacturing analogue, mix and natural mozzarella cheeses under conditions of 100 kPa steam pressure and 72 °C processing temperature.