Mozzarella is a fresh, rennet traditionally southern Italian cheese made from pasteurized cow’s milk. The production of mozzarella initiates with the pasteurization of milk and adding starter cultures in order to produce the casein coagulum. Later, the whey is separated and drained. The obtained curd is formed, milled, treated with hot water, and eventually brined. Mozzarella cheese does not undergo the process of aging.