In the production of soft mozzarella cheese, salting is carried out in order to preserve the juiciness, smooth and shiny surface and to prevent drying or forming the rind of the cheese. The method of preparation of the brine or the ingredients added to it and the duration of storage of the cheese may have an impact on its physico-chemical properties. Therefore, the aim of this paper is to determine the influence of the type of brine on the physico-chemical properties of the cheese in the mozzarella type. Three batches of mozzarella type cheese were produced and the cheese was stored in three types of brine: 1) aqueous solution of citric acid (0.5g-L), 2) aqueous solution of citric acid (0.5g/L) and calcium chloride (5g) /L) and 3) aqueous solution of citric acid (0.5g/L), calcium chloride (5g/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. Physico-chemical analyses of the cheese determine the dry matter, milk fat, protein, salt and pH content. The addition of calcium chloride and basil in the brine had no significant effect on the physicochemical properties of mozzarella type cheese after 15 days of storage. However, different dynamics in the changes of individual ingredients during cheese storage in different types of brine are observed.