Low fat cheeses have increasing demand globally but fat reduction in cheeses has negative impact on the composition, functionality and texture of cheese. The study was planned to investigate combined impact of fat mimetic (guar gum) and homogenization as fat reduction strategies on the quality of low fat Mozzarella cheeses (LFMCs). Guar gum was used at level of 0.15, 0.30 and 0.45% with and without cheese milk homogenization (2000 psi at 45°C) for LFMCs production. LFMCs produced were subjected to analysis for physicochemical parameters, functional attributes, texture (hardness), appearance (L* value) and proteolysis by RP-HPLC. Use of guar gum as fat mimetic and cheese milk homogenization significantly (p<0.01) affected the composition, functionality, texture and appearance of LFMCs. LFMCs functionality and texture also improved during ripening but appearance was negatively affected. Reverse phase HPLC results indicated that level of intact casein in LFMCs decreased with increase in ripening period. Use of guar gum at 0.15% level (G0.15) was found to be more effective as it act synergistically with cheese milk homogenization. They collectively increased the fat retention (10.67%) which inturn improve meltability (59.72 mm), stretchability (52.63 cm), texture (1650.7 g) and appearance (L*= 63.30) of G0.15. In conclusion, use of guar gum at 0.15% level along with cheese milk homogenization offers a perspective to reduce fat in Mozzarella cheese without compromising its quality.