The chemical, functional and sensory qualities yield and product cost of mozzarella cheese from three different types of milk was assessed. Experimental treatments included mozzarella cheese from goat’s milk (T1), mozzarella cheese from cow’s milk (T2) and mozzarella cheese from buffalo’s milk (T3). The data on chemical composition, functional properties and product yield were subjected to the Analysis of Variance (ANOVA) in a Completely Randomized Design (CRD). Bonferroni (Dunn) t-Test was used to compare significant means. Sensory quality data were analyzed using Kruskal-Wallis Test. The mozzarella cheese did not differ significantly in moisture, total solids and salt contents, pH and titratable acidity. The fat content of the mozzarella cheese from buffalo’s milk was higher (P< 0.05) than that of mozzarella from goat’s and cow’s milk. The protein content of mozzarella cheese from goat’s milk was higher (P<0.05) than the cow’s and buffalo’s mozzarella cheeses. There were no significant differences noted in meltability and stretchability of mozzarella cheeses. There were no significant differences in sensory scores for firmness, off-flavor and stretchability. Mozzarella from cow’s and buffalo’s milk had the highest score in all of the sensory qualities. Product yield of mozzarella cheese made from goat’s milk was significantly lower than the product yield of mozzarella from cow’s and buffalo’s milk, thus its product cost was higher than the other mozzarella cheese. Results of the study indicate that despite of having the lowest sensory score for general acceptability, goat’s milk has a potential as a raw material for the production of mozzarella cheese. However, it is not clear whether the mozzarella cheese from goat’s milk has high consumer acceptability since consumer test was not done in this study.