The composition and quality of kareish cheeses made by adding 0.5 and 1% date seed powder (DSP) or 0.5 and 1% oat powder (OP) or their were evaluated at 0. 7, 14, 21 and 28 days of cold storage. The obtained results showed that the addition of DSP and OP was of no inhibitory effect on the starter activity. As the level of the different additives was increased, the coagulation time and curd tension decreased, while syneresis increased. All treated cheeses were of higher yield and total solids, compared with the control. It was also clear that most of samples characterized with higher decrease in acidity ,fat, salt ,salt in moisture ,total nitrogen (TN),TN/DM ,water soluble nitrogen (WSN), while WSN/TN was of higher increase of DSP and OP. Total bacterial count, lactic acid bacteria and bifidobacteria were higher in fiber supplemented fresh Kariesh cheese, while lower counts were recorded in all stored Kariesh cheese samples including control .All Kariesh cheese samples  were free of coliform bacteria, either when fresh or during storage up to 4 weeks. Kariesh cheese containing DSP and OP was acceptable and of good flavour, body and texture, appearance .Generally, it could be recommended that the addition of date seed powder and oat powder and ABT starter could be applied in making good quality probiotic kareish cheese.