Abstract: The fresh milk which removes 50% of the original fat content was used as the main raw material,adding the mixture of okra pectin and low methoxy pectin in proportion of 1 ∶2 as fat substitute, and a small amount of matcha powder, to prepare low fat cheese with okra pectin and matcha. The influences of matcha,pectin, chymosin dosages and coagulating time on low fat cheese quality were determined by single factor experiments, then with curd yield and sensory evaluation score as investigating indexes, the low fat cheese processing technology was optimized by orthogonal experiment, the best formula and production technique of okra pectin matcha low fat cheese were determined. The results showed that the optimal technology was as followed: matcha addition 0.8%（relative to raw milk, others are the same）, pectin addition 0.01%, chymosin addition 0.4% and coagulating time 25 min. The prepared cheese had similar sensory quality to whole-fat cheese, which had unique matcha flavor, uniform texture, moderate hardness and bright lustre.