The effect of adding some additives to goat's milk on the quality of white cheese was studied. Six treatments were done by adding of Milky, Estmobli (Ripened white cheese for 1-2 months in high salt brine with green pepper Capsicum annum), Parameli (Ripened white cheese for 6 months in its salted whey with green pepper Capsicum annum and stored in casks or plastic jars) and ripened white cheese (Ripened white cheese for 6 months in its salted whey and stored in cans) essences to goat's milk at 0.04%. Pickled pepper (Capsicum annum)and mixture of pickled carrot (Daucus carota), cucumber (Cucumus sativus) and green and black olive (Olea europeae) (1.5% (w/w)) were mixed to goat's milk curd. The obtained results showed that adding the mentioned additives to goat's milk had no clear effect on the yield, acidity, pH, fat, salt and TN contents of fresh white cheese, and during the ripening period. Adding Estmboli and Parameli essences slightly increased WSN, NPN and TVFA contents of cheese. Organoleptic properties of white cheese were improved by blinding green pepper & Estmboli and Prameli essences with goat's milk, and pickled vegetables with goat's milk curd.