The effect of cow's milk acidification with different acidulates starter acidification; GDL acidification (glucono D-lactone), and acidification with citric acid on the yield, composition and rheological properties of Mozzarella cheese was determined. Cheese was made from cow's milk using yoghurt starter (control) treatment T1 GD treatment T2 and citric acid treatment T3. The resultant cheese was determined for chemical rheological, and organoleptic properties when fresh and during a storage period at -18°C for 30 days. GDL cheese had higher acidity, TS, fat and TN values than the other treatments. Acidification of milk with GDL decreased the yield, DM, fat/DM, TN, ash/DM, salt/DM, calcium and oiling off values of resultant cheese while increasing WSN, TVFA and meltability values of   the cheese.  Treatment T2 (GDL) gained the highest scores points for all types of milk treatments.