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The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up to 28 days, while that of NMC started deteriorating from 21 days onwards. The meltability of both NMC and MCAs improved with advancement of storage; the extent of increase in meltability during span of 35 days period was 2.65, 2.85, 2.78 and 2.63 for NMC, ACMCA, RCMCA and ARCMCA respectively. The stretch value of the MCAs exhibited an increase up to 21 days of refrigerated storage followed by decline up to 35 days, whereas NMC exhibited a linear increase in stretch value with …