The effect of adding dried potato powder (DPP) on the chemical, microbiological qualities and organoleptic properties of six batches of processed cheese were made by using the same blend with exception of substituting varied amounts of Quark cheese  in the control with the half weight of DPP (10, 20, 30, 40 and 50%). Effects of such substitution on the organoleptic properties, chemical and microbiological qualities of the obtained samples were examined. Viewing to DPP treatments, it was clear that the resultant processed cheese made from 10,20 and 30% DPP gained higher scoring points than 40 and 50% DPP, and more than40% DPP caused a decrease of the quality of produced cheese. Total solids increased by increasing the rate of substitution in the blend. The highest level of TS was found in 50% DPP cheese variant, the lowest solids were found in the control. Slightly higher values in acidity were found at the end of storage period. Fat and protein contents decreased by ad ding DPP to the blend of processed cheese. A pronounced decrease by adding DPP was noticed by increasing the amount of the substituted DPP. It was evident that ash contents of the cheese had the similar trend of TS contents, and the addition of DPP to the processed cheese blend led to an increase in ash contents. By increasing the amount of DPP in cheese blend, the cost of manufacturing markedly decreased. Generally, DPP could be successfully used in producing good quality processed cheese with lower cost. Therefore, the economic efficiency indicators are estimated for one ton of full Quark processed cheese (Control) and processed cheese with 40% DPP replacement. Saving in input costs amounted by 20% and the adding value is increased by about 40%; and the benefit of substitution was approximately 54%.