Abstract: 【Objective】Through adding trisodium citrate and terasodium pyrophosphate, improving functionality of Mozzarella cheese, We expect to accelerate the cheese’s development in China.【Method】Trisodium citrate and terasodium pyrophosphate were added to curds(at 1,3,and 5%,wt/wt) at the dry-salting mothod of Mozzarella cheese,together with glucono-δ-lactone to maintain a constant pH. Examined the nutrition composition, textural profile analysis, meltability, stretchability, free-oil and microstructure of Mozzarella cheese, to demonstrate that the effect on the functionality of Mozzarella cheese.【Result】When added with trisodium citrate ,there is no difference of pH,fat,moisture and protein,but the content of calcium and phosphonium significant decreased;when added with terasodium pyrophosphate, there is no difference of pH,fat,moisture and content of calcium,but the content of phosphonium significant increased and protein significant decreased. Added with trisodium citrate and terasodium pyrophosphate,there is greatly difference of textural profile analysis(hardness,springiness and cohesiveness), meltability, stretchability, free-oil and microstructure.【Conclusion】Added Trisodium citrateand terasodium pyrophosphate could significant improve the functionality of Mozzarella cheese.