Muduli Fort. Low Fat Feta (F) Fort. Low Fat Feta (F) Fort. Low Fat Feta (F) Cont. Low Fat Feta (C) Cont. Low Fat Feta (C) Cont. Low Fat Feta (C) (F/C)% (F/C)% (F/C)% Days 0 30 60 0 30 60 0 30 60 G' (Min) 4.1 3.95 4.02 4.9 4.70 4.75 - - - G' (Max) 4.44 4.27 4.38 5.3 5.00 5.15 - - - G' (Ave) 4.27 4.11 4.20 5.08 4.85 4.95 - - - G'(Ave)F/G'(Ave)C*             84.1 84.7 84.9 G" (Min) 3.45 3.40 3.48 4.25 4.15 4.50 - - - G" (Max) 3.85 3.76 3.82 4.55 4.45 4.18 - - - G" (Ave) 3.65 3.58 3.65 4.35 4.30 4.34 - - - G"(Ave)F/G"(Ave)C**             83.9 83.2 84.1 G'/G" 1.17 1.15 1.15 1.17 1.13 1.14 - - - * and ** respectively are the elastic and viscous ratios of fortified feta cheese (F) to control (C )samples of low fat feta cheese

Table 2: The comparison of Storage Modulus (G') and Loss Modulus (G") results for fortified and control samples of low fat feta cheese both with the total fat of 8.4%.