Acid or lactic-cheese, also names fresh cheese, such as cottage cheese, feta cheese or fromage blanc, results from the action of lactic acid starters, possibly in combination with rennet or heat. They are soft acid cheeses, made from cow milk, in some times from goat milk, with a mild lactic flavour, are mostly ready for consumption without any ripening. They are consumed worldwide. Manufacture of acid cheeses requires a drainage to increase their dry matter and texture. The effect of this drainage on the properties of acid cheeses is poorly studied, whereas the rheological properties of acid gel such as yoghurt is rather well understood 1–3, as well as changes in their properties induced by the gel stirring 4. Moreover, the drainage of rennet-induced curds and its consequences on cheese properties has been widely studied 5–7. Very few is indeed known on the effects of factors such as milk composition, drainage conditions and type of starters on the drainage behaviour and consequently, on the properties of acid cheeses. However, this drainage step is essential for reaching the optimal properties for these cheeses. Rheological properties of acid cheese have been studied during their drainage by small and large amplitude oscillation rheology. The aim was to understand the role of interactions built between proteins, i.e. casein micelles and heat-induced whey protein aggregates in the acid gel before its drainage on the rheological properties of the gel during and after its drainage. These data will allow a better understanding on the role of milk proteins and their interactions on rheological properties of acid cheeses.