Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk . Results showed that Salty milk had higher (MCT) and syneresis while lower curd tension was resulted . On the other hand maxirin rennet gave the best curd tension , the quicker co-agulation time (MCT) and less syneresis. Contrary to chymosin,chicken pepsin gave higher (MCT) , less curd tension values and higher syneresis . As the percentage of chymosin increased in the admixture of rennet , the MCT and curd tension increased while syneresis decreased . Same rennet admixtures were used for Domiati cheese processing from mixed buffaloe and cow milk (1:1) with 12 % salt . Yield of fresh cheese ranged between (24.60 and 25.70 %) , decreased after 120 days to be 19.60 and 21.80 % . Pepsin cheese had the highest yield while chymosin gave the lowest yield , pepsin cheese had higher moisture content , SN , NPN and TVFA . Admixing C:P (90:10) Gave the best quality cheese after 120 days . After 60 days pepsin Domiati cheese gave satisfactory accepted cheese .