Kareish cheese was manufactured by using Lc.Lactis ssp Iactis with TransgIutamrnj5 (TGase) at levels of 0.00, 0.02,0.03 and 0.04 %, stored in refrigerator at 5°C±i for three weeks and examined Periodically for chemical, microbiology and sensory properties. Protein fractionation profiles and microstwcture were also studied. TGase treated fresh cheese gave higher yield and moisture contents and lower acidity value than the control, A minor decline of total bacterial viable count was found ¡n cheese treated samples compared to the control one after one week of cold storage. Contaminating non-sta,er microorganjsm (i.e., coliforms, yeasts & moulds) were not found ¡n treated cheese samples during the 3-weeks of cold storage. SDS-PAGE analysis showed clear differences in protein patterns and bands between the control and cheese treated with TGase. TGase caused aggregates of some proteins in -casein region, increasing the TGase level led to more aggregates. Scanning electronic microscope showed that the use of TGase had a clear remarkable effect on the cheese protein matrix when Compared to control cheese. Kareish cheese treated with TGase had a more compact structure and fine creamy gel texture. The higher score of sensory evaluation was recorded for the higher levels of TGase treated cheese. increasing the level of TGase increased the improvement of body and texture, it could be Concluded that a good quality Kareisi, cheese could be made from milk treated with 0.04% TGase in order to maintaining the good body and texture. Moreover treated the cheese milk with TGase led to a product with pleasant consistency and mouth feeling.