This study was carried out to clear the effect of addition of pomegranate and lemon
peel extracts as natural antioxidant on Feta like cheese quality. These extracts were added to cheese
during manufacture at a rate of 0.25 and 0.50% of each extract. Cheese treatments were analyzed for
chemical analysis, oxidative stability, microbiological examination and organoleptic properties, when
fresh and after 7, 14, 21 and 28 days of storage at refrigerator temperature. Results showed that these
extracts have a high content of phenolic compounds, and gave high antioxidant activity. As well as the
addition of these extracts to cheese did not significantly affect the chemical composition but affected
the oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reduction
in peroxide and acid values of cheese samples containing natural extracts during storage period than
control cheese samples where observed. As well as total bacterial, coliform, as well as yeast and
mould counts of cheese samples contain natural extracts did not detected during storage compared
with control cheese samples. Also, results showed that organoleptic properties of all cheese treatments
improved by progressed of storage period until the end of storage. Cheese containing lemon peels
extracts showed lowest flavour intensity and body characteristics than other cheese. From the previous
results, it could be recommended the use of some natural extracts in feta like cheese manufacture such
as pomegranate and lemon peel extracts at a rate of 0.5%, where it improved the sensory and
bacteriological characteristics of cheese samples and increased stability against oxidation.