To study the effect of direct acidification either by using organic acids or natural source of these acids on the properties and quality of Mozzarella cheese, Lactic and acetic acids as organic acids and lemon, orange and pomegranate juice were used in direct acidification during Mozzarella cheese making and compared with that made by bio-acidification by starter bacteria as control treatment. Resultant cheese from all treatments and control were chemically, rheologically and microbiologically analyzed. Samples in three replicates were analyzed and the main of values was recorded. Results showed that, Mozzarella cheese made by direct acidification with lemon juice gained the best chemical, Rheological properties and high yield. Also, all treatments except which acidified with orange juice had good properties when compared with control Mozzarella cheese. Moreover, Mozzarella cheese made by pomegranate extract has good chemical and rheological properties but it wasn't appreciated to the judges.  It was recommended from the previous results that the use of direct acidification in the Manufacture of mozzarella cheese to improve the rheological properties, reduced the processing time and increase the cheese yield. Finally, natural acidulants like lemon or some organic acids (acetic, lactic acid) can applied on the acidification and making of Mozzarella cheese with good and appreciated quality.