Muduli Fort. Low fat Feta (F) Fort. Low fat Feta (F) Fort. Low fat Feta (F) High fat UF Feta (H) High fat UF Feta (H) High fat UF Feta (H) F/H % F/H % F/H % Days 0 30 60 0 30 60 0 30 60 G' (Min) 4.1 3.95 4.02 1.30 1.30 1.30 - - - G' (Max) 4.44 4.27 4.38 1.60 1.77 1.84 - - - G' (Ave) 4.27 4.11 4.20 1.45 1.54 1.57 - - - G" (Min) 3.45 3.40 3.48 0.84 0.84 0.84       G" (Max) 3.85 3.76 3.82 1.18 1.24 1.26       G" (Ave) 3.65 3.58 3.65 1.01 1.04 1.05       G'(Ave)/G"(Ave) 1.17 1.15 1.15 1.44 1.48 1.49 - - - [G'/G"(Ave) (F)/G'/G"(Ave)(H)]x100 - - - - - - 81.3 77.7 77.2

Table 3: The comparison of Storage Modulus (G') and Loss Modulus (G") results obtained from this study for fortified feta cheese with the total fat of 8.4% fat (5% milk fat + 3% olive oil + 0.4% fish oil) and Karami et al. (2009) data for the high fat UF feta cheese made with 16% milk fat and without adding any ingredient such as WPC, cumin powder, olive and fish oils.