Mozzarella is a soft cheese that belongs to the group of pasta filata cheeses, and its texture is one of the most important factors in its quality and recognition. In order to prevent the formation of a hard surface and the loss of water from the cheese, mozzarella is stored in brine. The composition of the brine is extremely important, considering that the quality of mozzarella changes within the shelf life as a result of proteolysis and exchange of substances with the brine. Therefore, the aim of this thesis is to investigate the influence of different types of brine on the proteolytic and textural changes of mozzarella type cheese. Three batches of mozzarella type cheese were produced and the cheese was stored in three types of brine: 1) aqueous solution of citric acid (0.5 g/L), 2) aqueous solution of citric acid (0.5g/L) and calcium chloride (5g/L) and 3) aqueous solution of citric acid (0.5 g/L), calcium chloride (5 g/L) and water extract of basil (20 g of dry basil/L). During the 15-day storage period, cheese sampling was carried out on days 0, 5, 10 and 15. Proteolytic changes and textural properties in cheese were monitored by determining the percentage of nitrogen fractions soluble in water (WSN %TN) and soluble in 12% trichloroacetic acid (TCA-SN %TN), and changes by rupture strength, respectively. The content of dry matter, protein and pH was determined in the cheese. WSN %TN and TCA-SN %TN content (P<0.05) as well as rupture strength (P<0.01) were significantly higher in control cheese, compared to treatments stored in brines containing calcium chloride.