Objective： The objectives of this study were to determine the effects of maltitol on physicochemical properties， functional properties and microstructure of Mozzarella cheese and to evaluate the functionality of maltitol used as fat replacers in low-fat processed mozzarella cheese and low-fat simulated cheese. Methods： The chemical composition， texture profile analysis， functional properties， hydrophobic interaction and microstructure of different maltitol addition （0%， 1%， 2%， 3%） cheese were detected， and the effect of maltitol with different contents on low-fat processedmozzarella cheese and low-fat simulated cheese were studied. Conclusions： Maltitol was an effective fat replacer in low-fat processed mozzarella cheese and low-fat simulated cheese. It could decrease the hardness of low-fat cheese， enhance the functional properties of low-fat cheese significantly. Maltitol had a great potential for application in low-fat cheese.