Texture and microstructure of Mozzarella

There is a growing interest in developing Mozzarella cheeses with reduced fat content but with characteristics similar to their full-fat counterparts, but the quality of Mozzarella is affected when the fat content is reduced. Bhaskaracharya and Shah discuss the characteristics of low fat Mozzarella made using exopolysaccharide and non-exopolysaccharide producing starter cultures.