The objective of the research was to develop a mozzarella cheese stick from goat milk. The optimum  of rennet enzyme for mozzarella cheese production was determined at the amount of 1%, 2%, and 3%, It was found that 2% rennet content was suitable for mozzarella cheese making, Due to its relatively soft texture, good formability and yields were not significantly different from other treatments (p>0.05). The optimum trisodium phosphate content of 2%, 4%, and 6% was determined. It was found that when the amount of trisodium phosphate increased, the hardness, gumminess and chewiness values were significantly increased (p<0.05). The optimum amount of trisodium phosphate was 4% because it received the highest scores for texture and overall preference. The stability was then studied by adding carrageenan to 0.5%, 1% and 1.5%  cheese stick products and then analyze the meltability. It was found that adding carrageenan to 1% and 1.5 percent of cheese stick products had the lowest flow values and were not significantly different (p>0.05). Improve the taste of mozzarella cheese sticks by studying the addition of butter and whey powder. It was found that the addition of 5% butter to the products received the highest sensory satisfaction scores in terms of smell, taste and overall liking and has the lowest amount of protein and the highest fat increase which differed statistically (p<0.05).