Maltodextrin  (0.5 , 2.0 % )  and Konjac (0.05, 0.1, 0.2 %)   as a sources for soluble dietary fiber were used on kariesh cheese making to assess its influence on the viability starter bacteria (Lb. acidophilus LA-5, B.  B-B12 and Str. thermophilus) used in kariesh cheese making, also to evaluate its effect on the properties of resultant cheese. All treatments were made, preserved at 4°C for 15 days, then  chemically, microbiologically sensory evaluated, and compared with control. Results cleared that the dietary fiber addition increased the yield and the moisture of resultant cheese in comparing with the control. Total solids and Protein content have an opposite trend with increasing of dietary fiber addition ratio. Results revealed that all treatments were described with an access in the non protein nitrogen, the soluble nitrogen and TVFA%, in comparison with control. T.A% of cheese samples has a gradual increase throughout kariesh cheese shelf life. In addition, the adding of dietary fiber enhanced the vitality of bifidobacteria sp., whereas it numbers were adequately to health census of functional bacteria that were higher than (10⁶ cfu/g-1) for their health effects.