In this study, white soft cheese (WSC) was made from buffalo's milk using different coagulants. Three treatments were made. All cheese treatments were made with traditional cheese starters (Lactococcus lactis spp lactis & Lactococcus lactis spp cremoris, 1:1). The first (T0) cheese was made with veal rennet (control). The other treatments were made by using microbial rennet (T1) and the purified milk clotting enzyme (MCE) from Solanum elaeagnifolium (T2). All cheeses were stored at 7ºC for 30 days for ripening and were periodically examined chemically, rheologically, organoleptically and for ripening indices. Results indicated that white soft cheese (control) contained high moisture content. The titratable acidity, total protein and soluble nitrogen (SN) ratio examined was slightly lower compared to other treatments. Regarding the rate of accumulation of total volatile fatty acids (TVFA), it was increased during storage in the three cheese treatments. Regarding the sensory evaluation the highest number of purified enzyme was present in cheese treatment (T2). In all treatments, cheese acceptability increased during different intervals of storage periods (0, 15 and 30 days). However, the improvement was slow in the control sample, while faster in purified enzyme samples. It could be concluded that white soft cheeses, with good characteristics can be produced from heat treated buffalo's milk using the purified coagulant from fruit seeds of the plant Solanum elaeagnifolium addition as a traditional starter.