The results showed that, fresh Mozzarella cheese; using Kosikowski (1982) method had the following
means composition, fat 27.25%±0.82; protein 20.06%±0.65; total solids 51.42% ±1.32; moisture 48.59% ± 1.32; titratable acidity 066% ± 0.02; ash 2.25±0.07%; lactose 1.59±1.35% and yield 13.2%.