The effect of using different ratios of protein/fat ( p/F ) on the characteristics of soft white Tallaga cheese(SWTC) ,Two techniques of variations were used, the first was investigated by using constant percent of Fat with variation in Protein, the second was by using constant percent of Protein with variation in  Fat percent to reach to three targeted Protein/ Fat ratios ( 0.3,0.4 and 0.5 ) in order to choose the most acceptable treatment with decreasing the economic costs for producing SWTC with good properties. Raw milk, fresh cream, skim milk powder(SMP), milk Protein concentrate(MPC), aroma, and preserving ingredients were used for (SWTC) making . the resultant (SWTC) kept at 4ºc for 30 days was organoleptically, and microbiologically evaluated at variable  throughout the storage period at different intervals period (zero – 15 , 21, 30 days) . Results indicated that all ( SWTC ) have an acceptable properties by all P/F ratios. Moreover, the ( SWTC ) made from p/F( 0.4 ) in two techniques gained the highest organoleptically scores among other treatments. In addition, the results for microbiological evaluation indicated that all (SWTC) Treatments were free from E coli, Molds and yeasts, either it  were fresh or until the end of storage period. Also, the (SWTC) made by P/F ratio ( 0. 3 ) in two techniques had The lowest total Bacterial counts among other treatments.