Two types of milk, namely milk from cow׳s fed on straw, hay and concentrate (control) and silage milk (from cows fed on silage) were used during this study. Silage milk was divided into three equal parts, The first (control) raw milk without potassium sorbate (A). The second part was heat treated to 63⁰c for 30min., and cooled to 37⁰C (B). 0.5% potasium sorbate were added to the third part (c). Normal milk was divided into 2 parts, unheated (D) and heated (E). The above 5 parts were individually processed into Ras cheese. Samples of green cheese were chemically, microbiologically and sensory evaluated throughout the ripening period, extended for 6months. Results showed that feeding cow's on silage raised the yield of Ras cheese from 9.23% to 11.65%, also silage heat treated milk resulted in higher yield than raw silage milk. The addition of 0.5% potasium sorbate decreased the acidity, SN and N.P.N of the matured cheese. Clostridia and Spore forming bacteria were higher in silage milk cheese, as compared with control milk. The addition of 0.5% potasium sorbate sharply decreased T.C, LAB, coliform, clostridia, spore forming and yeasts and moulds. Silage milk Ras cheese gained the highest scoring point, especially, raw milk cheese, the lowest was for potasium sorbate treatment.