The invention concerns a process for the production of a low-fat mozzarella comprising the steps of preparing a bulking pre-mix of dry components such as one or a mixture of rennet casein, sodium casein, milk protein concentrate and whey protein concentrate, salt, potassium sorbate and/or sorbic acid, sodium aluminium phosphate, sodium citrate, starch, skim milk powder, and stabiliser adding said pre-mix to water at ambient temperature raising the temperature to 80 to 85°C whilst stirring the mixture and adding natural mozzarella, sequestering agent, and citric acid monohydrate or lactic acid until the mixture is smooth and homogeneous.
