Soft cheese made from buffaloes milk mixed with camel milk at different concentrations (90, 80, 70, 60 %) and (10, 20, 30, 40 %) respectively, the soft cheese (control and their treatments) were stored for 60 days at 4⁰C. The chemical composition, microbiological and organoleptic properties were determined for all soft cheese samples during storage periods (fresh, 30, 45 and 60 days). The chemical compositions  results showed that the values of total solids, fat, total protein and ash were increased with increasing the amount of camel milk, while salt was decreased during storage periods. The microbiological results revealed that camel raw milk was contained 13X 10⁶, 12X 10⁴, 13X10² , 1X10⁴ and 3X10³ cfu/ ml for total bacterial count (T.B.C), total coliform (T.C.), faecal coliform (F.C.), total fungi (T.F.) and lactic acid bacteria (L.A.B) respectively. Yeasts E. coli, Listeria monocytogenes  Staph. aureus and Salmonella were not detected in raw camel milk. Buffaloes' milk were contained 8X10⁵, 3X10⁴, 6X10², 4X10⁴ and 1X10² cfu/ml for T.B.C, T.C, F.C, T.F and L.A.B respectively, E. coli, Staph aureus, L. monocytogenes  and Campylobacter were detected while yeasts and Salmonella  not detected. The different concentrations (20, 30, 40 %) of camel milk induced completely elimination of E. coli, Staph. aureus, L. monocytogenes and fungi after 30 days of refrigerator (4^⁰C ) storage while concentration of 10 % camel milk induced completely elimination of Staph. aureus and fungi after 60 days of  refrigerator storage. On the other hand 100 % buffaloes milk cheese   as a control was contaminated with  E. coli, Staph aureus and L. monocytogenes during storage periods, total fungi was increased during storage periods with presence of different types of fungi especially after 60 days of refrigerator (4^⁰C ) storage.