Previously we developed a technique to standardize milk lactose content while maintaining a constant casein (CN) level through the addition of reverse osmosis (RO) water to ultrafiltered (UF) milk. This process dilutes the water-soluble minerals, particularly shifting the Ca equilibrium, which can impact the clotting process unless cheesemakers add CaCl₂ to milk to aid gelation. In regions with water scarcity a more sustainable approach could be to use water that was generated through processing of UF permeate (nanofiltered permeate; NF). Although NF permeate contains some monovalent ions, CaCl₂ could be added to assist renneting. Milks were standardized with either RO or NF permeate to achieve a high (HL; 1.7% lactose) or low (LL; 0.9% lactose) lactose-to-CN ratios: LLRO, HLRO, LLNF, HLNF; additionally both NF treatments were also fortified with 0.04% CaCl₂: LLNFC and HLNFC. Total CN (2.5%) and fat (2.5%) contents were similar in all 6 milks. All 6 milk treatments were used to make low-moisture part-skim (LMPS) Mozzarella cheeses (n = 4), were aged at 4°C for 84 d, and evaluated for composition, texture, functional, and sensory properties during ripening. Cheeses had similar moisture contents (47.9% ± 0.5). Throughout storage cheeses made with RO water were harder (texture profile analysis), firmer (sensory), and less meltable (rheology) than cheeses made with NF permeate; addition of CaCl₂ to NF also decreased firmness and meltability (P < 0.05). At 28 d, HL cheeses baked on pizzas had darker blister color, more cohesive, higher strand length, and more acid and lower pH (P < 0.05) than LL cheeses. Pizzas made with LL cheeses at 28 d had lighter blister color and were less acidic (P < 0.05) than HL cheeses. Pizzas with LLRO cheese were chewy, had more blisters, higher strand thickness than pizzas with LLNF or LLNFC cheeses. Adjusting the lactose content of the milk by standardizing with NF permeate was a useful, sustainable alternative to use of RO permeate for controlling cheese pH which also positively impacted texture, functionality, and sensory properties of LMPS Mozzarella.