Queso Balanco cheese made from cows or buffaloes milk standardized to 3% fat. As acidulants three organic acids namely , lactic , Citric and acetic acids were applied while , to the fourth treatment, pure yoghurt culture was added to the milk at 42 C^o for acid development to reach 0.35 % acidity. Samples of fresh , 7, 14 and 21 days were chemically, microbilogically and organoleptically analysed . Results obtained showed that yield of buffaloes milk cheese was higher than those of cows milk cheese . The addition of yoghurt culture ( fourth treatment ) gave the highest yield . On the other hand cows milk cheese contained higher moisture as compared with buffaloes milk cheese . Cultured yoghurt cheese contained the highest moisture, followed by acetic , citric and lactic acid cheese , for both cows and buffaloes milk cheese . Fat content of cows milk was higher than buffaloes milk cheese owing to the high losses of buffaloes milk fat during cheese making on the other hand lactic acid cheese contained the highest fat and protein contents .While yoghurt culture cheese gave the lowest value. Buffaloes milk cheese contained higher protein content than cows milk cheese .Cows milk cheese acidity was higher than those of buffaloes milk cheese as well citric acid cheese resulted in the highest acidity for both milk while yoghurt culture cheese gave the lowest value . Buffaloes milk cheese contained higher total microbial count ( T.M.C. ) than those of cows milk cheese. Cultured milk cheese contained the highest T.M.C. while , the lowest was for citric acid cheese . No moulds and yeasts were detected in fresh cheese samples while they gradually increased during the storage period . Cows milk cheese gained higher organoleptic score than those of buffaloes milk . Starter culture cheese was the best one followed by lactic, citric acid  while acetic acid cheese obtained the lowest scoring points and refused by most panalists who complained the taste of rotten food (taste of cvinegar).