The effect of milk concentration by ultrafiltration on the chemical composition, proteolysis and rheological properties of full and reduced fat soft white cheese during pickling was determined. Protein breakdown, rheological propertiesas well as pH and chemical composition changes were monitored during cheese pickling for 0, 30, 60 and 90 days. It was observed that moisture and pH decreased with time, while salt content, hardness and protein breakdown increased during the first 2 months of pickling. The UF cheeses had more moisture content, yield, fat and protein recoveries compared to traditional cheeses. The protein breakdown was higher in traditional cheeses than in UF cheeses. The hardness was lower in UF cheeses than in traditional cheeses, while the adhesiveness and gumminess were higher in UF cheeses than in traditional cheeses. Reducing the milk fat in UF and traditional cheeses resulted increasing in cheese moisture, protein, hardness, adhesiveness and gumminess and decreasing in the contents of moisture in nonfat substance, fat in dry matter and yield compared to full fat cheeses.