Abstract: Jersey milk was used as raw material to produce Mozzarella cheese. The quality of Mozzarella cheese made from Jersey milk was evaluated by combination weighting method. The production technology of Mozzarella cheese made from Jersey milk was optimized by response surface analysis. The results showed that the combination weights of color, flavor, texture and feature structure of the Mozzarella cheese were 0.052, 0.427, 0.351 and 0.170, respectively. The combination weights of hardness, springiness and cohesiveness were0.742, 0.095 and 0.163, respectively. The combination weights of stretchability, meltability and free oil formation were 0.372, 0.334 and 0.294, respectively. Response surface analysis showed that the optimum technology parameters were starter addition 0.020%, stretching temperature 76℃ and stretching time 3min. Under these conditions, the theoretical total score of Mozzarella cheese was 15.97. The practical total score by experimental verification was 15.99. The fitting degree of the mathematical model was satisfactory.