Two carbohydrate-base fat replacers were used to study the chemical and  physical properties  of low- fat Mozzarella cheese being made by using 1.5% fat cow's milk. The obtained curd was divided into seven equal parts, the first one was used as a control while the rest  parts were treated with 4, 6 or 8% (w/w) of maize starch  or rice starch such effects on the cheese properties were followed during storage of cheese at 4^oC  for six weeks .  Only 4% of maize or rice starch treatments improved cheese meltability after one week of storage as compared with control cheese (82%and 23%), and the increases steadly  continued as storage period advanced to reach the maximum after six weeks (177% and 105%) . Addition of 6% or 8% maize or rice starchs had bad or no impact on cheese meltability during the first two weeks of storage. All treatments had significant effect on the cheese contents of total solids, fat, protein and acidity .