The effect of Rayeb milk supplementation with fenugreek extract (2.5, 5.0, 7.5 and 15%) on the chemical, microbiological and sensory characteristics was studied. Results revealed that use of fenugreek extract in Rayeb milk production increased total solids, ash, fat, diacetyl and carbohydrate contents with increasing fenugreek extract levels. The viscosity of control Rayeb milk markedly increased compared with the treatments during cold storage. Microbiological results showed that the control Rayeb milk had the highest total bacterial count. The yeasts and moulds were not detected through the storage period for all fenugreek extract Rayeb milks. The sporformes were not detected in 7.5 and 15% treatments all over the storage time. The fenugreek extract Rayeb milk treatments gained the highest score either when fresh or throughout storage periods compared with the control. Scores of sensory evaluation decreased by progressing storage period. The texture of Rayeb milk with 15% fenugreek extract became softer and smoother at the end of the storage period. It could be concluded that, the (7.5%) treatment was the best one.