Domiati cheese was made by mixing cow's full cream milk with five levels of milk powder.  Fresh cow's Domiati cheese with no additive was taken as control. Other treatments: T1, T2, T3, and T4, were made with added 10, 20, 30 and 40%, respectively, of milk powder to the fresh cow's full cream milk before pasteurization. Examined cheese treatments were stored in pickle at 5°C., and analyzed after 15, 30, 45 and 60 days of storage. Highiest moisture content was detected in the control and lower yield, acidity, fat, total  protein(TP), salt, soluble nitrogen(SN), total volatile fatty acids(TVFA), tyrosine and tryptophan were detected in the control ,compared with cheese treatments with added milk powder. An increase in the yield, acidity, fat, TP, salt, SN, TVFA, tyrosine and tryptophan was observed by increasing of milk powder in all of the examined  treatments. Meanwhile, prolonging of the storage period resulted in decrease in yield and moisture cntent and increase  of acidity, fat, TP, SN, TVFA,tyrosineand tryptophan. An increase in Total bacterial count, lactic acid bacteria, proteolytic bacteria and Yeast &moulds  increased in all treatments by increasing the level of milk powder, and by increasing the storage period. no detection of All of the examed treatments were found completely free of coliform. Organolepticaly, Domiati cheese made from  mixtures of cow milk and milk powder gained a higher score for appearance, body & texture,flavourand overall acceptability than control samples. Knowing that by the end of the storage period, T2 was the highest.