This book aimed to evaluate the functionality of full and reduced fat Mozzarella cheeses, and to evaluate the performance of some dried dairy protein ingredients in both the Mozzarella cheese analogue and processed Mozzarella cheese with regard to the functionality of the final product, and to identify suitable blends to achieve particular desirable functional attributes in cheese. As well as to study the manufacture possibility and quality of either the conventionally made fat-replaced Mozzarella cheese or the fat-replaced analogue one, with emphasis on some rheological, microstructural and chromatic attributes. Moreover, a detailed manual for manufacture of all styles of Mozzarella cheese was provided in this book.