Milk of 3% fat was processed into Queso Blanco cheese namely, cows'(C) milk (T1), buffaloes (B) milk (T2), admixture of cows' and buffaloes milk 1:1 (T3), C+B 3:1 (T4), C+B 1:3 (T5) and cows milk with 1% skim milk powder (SMP) (T6), 2% SMP (T7) and 4% SMP (T8). The resultant cheese were kept at refrigerator at 5 ± 2 Cº for 21 days. Samples of fresh, 7, 14 and 21 days were chemically, microbiologically and organoleptically analyzed. Fat losses into whey was higher in SMP whey, while TN was higher in cows' milk and SMP whey as compared with cows' milk whey. Buffaloes milk and admixture containing buffaloes milk had higher yield as compared with cows' milk cheese, also, SMP had higher yield as compared with cows' milk cheese only. The addition of SMP to cows' milk increased acidity, total solids, lactose and total nitrogen. Buffaloes milk and their admixtures had less acidity and moisture content values and higher TN and lactose content. Fat content of cows milk cheese was higher than buffaloes milk cheese and SMP cheese. Ripening indices SN/TN, NPN/TN and TVFA were higher in cows' milk cheese as compared with buffaloes' milk cheese as well, the addition of 1% SMP increased the ripening indices while 2 or 4 % SMP decreased such indices in cheese. For all treatments as storage period advanced Fat/DM, TN/DM, acidity and ripening indices increased while yield and pH decreased. Although the cheese produced from heated milk at 85Cº/for 20 minutes. Total bacterial counts increased as storage period advanced, buffaloes milk and SMP cheese had the higher (TC) and Moulds & yeasts. Organoleptic scoring showed that cows milk cheese had highest scoring points, as the percentage of buffaloes milk increased the cheese gained less scoring points, the addition of 2% SMP led to accepted Queso Blanco cheese. It is recommended to process this type of cheese from cows milk, and if buffaloes milk was added, should be only C+B (3:1) and if SMP is necessary to be added preferably to be 2%.