A commercial pregastric lipase was used to accelerate lipolysis of Ultrafiltered-Feta (UF-Feta) cheese. The frequency sweep test was used to evaluate storage modulus (G'), loss modulus (G") and loss tangent [tan (δ)] of cheese samples during ripening period (3, 20, 40 and 60 days) with different amounts of added lipase (0, 2, 4 and 6 g/100 kg retentate). With development of ripening and increasing lipase level, storage and loss moduli increased at varying rates. The rate of increase in G' was greater than that in G" resulting in a reduction in tan (δ). Due to the disruption of fat globules and proteolysis, protein matrix rearranged and formed a more compact texture containing aggregates of casein.
