Ultra filtrated (UF) cheese is the most predominant industrial cheese that produce in our country. Ripening is one of the most important stages in production of cheese, because the development of organoleptic properties like texture, flavour and aroma in product occur in this stage. Literature review shows that there isn’t any comprehensive published study about changes that occur in ripening stage of UF cheese. This research accomplished to study the phenomena that occur during ripening of this type of cheese such as heat and mass transfer. Comprehensive knowledge of kinetic of lipolyse, proteolyse and salt and temperature evolution in cheese during ripening is very important because temperature and local density of salt and moisture determining the microbial and enzyme activity in different parts of cheese and consequently the product quality. In this study modeling is used to prediction and optimization of process as a function of different variable. For this purpose, samples from isfahan pegah factory incubatd in 4 and 20 o C for 1,3,6, 10 weeks and at the end of each period were analyzed., pH4/6-SN and ADV were used as index for proteolysis and lipolysis respectively. Evolution of texture, salt, moisture, pH and sensory characters were analyzed by SAS and modeled by MATLAB and Excell. Zero order, first order and enzymatic kinetic equation and also arrhenius equation were used in order to modeling of data. Finally, one numerical model to describe the 3-D heat transfer and 1-D mass transfer in the cheese by finite difference method with MATLAB 6.5 software were developed. Comparison of the experimental and predicted data showed that for , pH4/6-SN, /pH4/6-SN and ADV, zero order, zero order, zero order and enzymic equation respectively had the most agreement with experimental values. This model could be applied to control the process of Iranian-feta UF cheese and produce a cheese with high quality. Key Words: Modeling, UF Cheese, Mass Transfer, Heat Transfer, Salt, Moisture, Ripening, Lipolysis, Proteolysis.