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Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, cheeses were obtained from 1 cheese vat on 7 different production dates, at two-to four monthly intervals, over a 1.5 year period; all cheeses were made using a standard recipe. The cheeses were held at 4°C for 0, 1, 2, 4, 8, 16 or 32 d and assayed for composition, primary proteolysis, serum distribution, texture profile analysis, heat-induced changes in viscoelastic behavior, cheese extensibility and melt characteristics. The results demonstrated a substantial increase in serum uptake by the calcium-phosphate para-casein matrix between 1 and 16 d of storage with a concomitant improvement in the functional performance of the cheese. Extending the storage time to 32 d resulted in further changes in the functional quality, concurrent with ongoing increases in protein hydration and primary proteolysis.Differences in the measured characteristics between the cheeses obtained on different sampling occasions were evident. Principal component analysis separated the cheeses based on their variance in functional performance, which was found to be correlated mainly with the calcium content of the cheese. The results indicate that the manufacturing process should be tightly controlled to minimize variation in calcium content, and enhance the quality consistency of the cheese.