Here's my two cents:
If the milk curdle substantially after the addition of citric acid, too much citric acid have been added for mozzarella. Some very limited curdling can occur when the citric is added but not enough to stop the bowl from spinning. The initial curdling can be limited by diluting the citric acid sufficiently to avoid too high local concentration when it's added and by adding when the milk is still relatively cold.
With this high acidity, the flocculation time should be very short if the standard amount of rennet is used. I usually use 30-40% of the regular amount of rennet to get a floculation time of 10-12min. If it doesn't happen, either the rennet or the milk is bad.