Improving the keeping quality of labneh by means of using essential oils (EO) was the objective of the present study. Cinnamon, cumin and mint oils were added separtly at level of 0.5, 1.0, and 1.5 % (v ̸ w) to the prepared traditional labneh. Analysis of the fresh and stored labneh during 28 days of cold storage revealed that the use of EO affected with different rates chemical composition, acidity, TVFA, Tur, trpa acetaldehyde, diacetyl and total carbonyls contents of the prepared labneh. Counts of the starts culture were not adversely affected by using EO while coliform and staphylococcus bacteria as well as yeast and moulds were not detected. Organoleptically, the use of EO at 0.5 gave the best results in this respect, while 0.5 % cinnamon was recommended to improve the shelf life of labneh.