Because of economic value and the significant role in human nutrition, cheese is one of the most important dairy product .the UF cheese is the most predominant industrial cheese that produce in our country. The defects of this cheese is soft texture and weak aroma. The main problem for the industry Ultrafiltration cheese is soft and non-uniform texture, that sometimes Occurred with loosely. Since salt plays an important role in textural properties, can reduce the occurrence of this, whit select the appropriate salting method and amount of salt. The purpose of this study is impact of salting stage (beforeoa after renneting), and amount of it in each stage of quality of UF-cheese. For this purpose, samples of cheese made from condensed milk by Ultrafiltration after lowering the pH to values of 5/6, 6 and 5/5 and adding salt to the levels 0, 1, 2 and 3 percent after renneting, and addion the remainder to the 3% after clot formation. cheese samples after incobation a temperature was maintained at 4 temperature and at different times (0, 1, 3, 6, 9 and 12 weeks ) were analyzed synersis, moisture precent, salt precent, pH, soluble nitrogen at pH =4.6, non-protein nitrogen, acid degree value. and firmness of texture. Nowadays modeling is as an effective method to identify and describe the observed processes and predicted them under different conditions and adverse effects of process by having proper knowledge of how it, could be better controlled. Then were studied Kinetic of changes in listed qualitative properties and appropriate mathematical models were developed to describe them. comparison of the experimental and predicted data shows that for synersis and firmness, pH4/6-SN, and ADV as Lipolysis index weibull model show a higher correlation whit experimental data. Finally, the relationship between the coefficients of kinetics equations and variables were determined. Using the relationship between model coefficients and the percentage of salting to the milk and early milk pH, can be predicted changes of firmness, acid degree value and firmness, soluble nitrogen Respectively. This model could be applied to control the process of Iranian feta UF cheese and produce a cheese with high quality and good texture. Key Words : Modeling, UF Cheese, Salt, pH, Lipolysis, Proteolysis.