The diversity of products with reduced lactose levels is still limited, despite the worldwide deficiency of the β-galactosidase enzyme. Therefore, the aim of this study was to make low lactose white soft cheese from pasteurized buffalo's milk recombined retentate by applying different bioprocessing treatments, such addition of lactase, or different starters or using UF-technique, compared with that made from recombined retentate as control. Chemical composition and sensory properties as well as curd tension of the resultant cheeses were performed during storage at 6 ±1^◦C for 21 days. The curd tension values were statistically (P≤0.001) affected by the UF-technique, adding lactase or starter cultures. A decrease in lactose content in all cheese treatments was detected during the storage period. The highest rate of lactose degradation was observed in cheese treatment that treated with lactase; which showed an improvement in its sensory properties, compared to the control.