This study was carried out to evaluate the effect of the partial substitution of NaCl with different levels of KCl and MgCl 2 on the manufacture of Kareish cheese. Kariesh cheese was made by using vat set lyophilized starter cultures using different concentrations of salts namely: NaCl with KCl or MgCl2 (1:1, 2:1and 1:2 %). Kariesh cheese being made with only (3%) NaCl was considered as control, the salt added in all treatments after fermentation. All treatments analyzed when fresh, after one

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... ek and two weeks for chemical (Total protein (TP), non-protein nitrogen (NPN), soluble nitrogen (SN), total solid (TS), pH values and minerals of (Na, K, Mg)), as well as microbial analysis, organoleptic indices (flavor, body & texture and appearance & color) and rheological properties (Hardness, cohesiveness, springiness, Adhesiveness, Gumminess and chewiness).it could be notic that the total solid is inversely proportional to substitution percentage of NaCl with KCl or MgCl2. On the other hand, Cheese yield is directly proportional to substitution percentage of NaCl with KCl or MgCl 2 . pH value of all treatments was lower than control. NPN and SN contents significantly increased during storage period (p<0.05), while TP content and pH value significantly decreased during storage period (p<0.05). The replacement of NaCl with MgCl2 by the ratio (1: 2) enhanced the organoleptic and texture properties of the cheese comparing with the control. NaCl retention percentage in Kareish cheese curd was the highest, compared with other salts, followed by KCl and then MgCl 2 . Hardness, gumminess and chewiness were significantly lower (P> 0.05) in karish cheese made with the partial substitution of sodium chloride (KCl or MgCl 2 ) than cheese salted with sodium chloride alone (control). Cohesiveness, adhesiveness and springiness were significantly higher in cheese salted with NaCl/ KCl or NaCl/MgCl 2 mixtures. It could be concluded that the partial substitution of NaCl with KCl or MgCl 2 resulted a positive effect on Karish cheese textural characteristics. Instrumental and sensory properties showed indicated that Karish cheese being made using partial substitution of NaCl with KCl or MgCl 2 was softer and smother than control.