White cheese is one of the popular and well-known cheese varieties in the Middle East. In Iran, this type of cheese in the form of ultrafiltrated, has also considerable consumption as a major constituent of breakfast. Regarded to increasing public awareness of the fat consumption, demands for low fat products such as low-fat cheeses have been increased. Physicochemical, sensorial and color properties of ultrafiltrated low-fat Iranian white cheeses containing Persian gum (0, 0.1 and 0.2%) and almond tree gum (0, 0.1 and 0.2%), in three levels of fat (3, 6.5, 10%) optimized by Response Surface Methodology. Effect of fat reduction and use of both hydrocolloids were evaluated by response surface charts and the most desirable sample of low-fat cheese resemble to full fat control cheese (containing 16% fat) was determined. According to the optimized results and obtained model, the ultrafiltrated low-fat Iranian white cheese with formulation of 0.20% Persian gum, 0.14% almond tree gum and 10% fat with desirable physicochemical, textural, sensory and color properties can be produced. Results showed that by utilization of the native hydrocolloids as fat replacers in low fat cheese formulation, the disadvantages of fat reduction in the product can be improved.