The effect of different milling pH value on cheese meltability was studied. Combined with confocal laser scanning spectroscopy, DSC and rheometer techniques, meltability, freezable water content, pH 4.6soluble protein and UreaPAGE were analyzed during 1~7 weeks storages. Results showed that Mozzarella cheese with a low milling pH value had less freezable water and more binding water. When the storage prolonged (more than 21 d), protein degradation increased, and better meltability was achieved. 