This study was undertaken to investigate the effect of Lactoferrin(LF) and Bifidobacterium (B) on the quality of soft cheese. Soft cheese was manufactured at the laboratory and divided into 4 groups; control(C); cheese fortified with lactoferrin (LF); cheese added with bifidobacterium (B) and cheese containing bifidobacterium and lactoferrin (B+LF). Organoleptic and microbiological examinations as well as acidy indices were carried out periodically at zero time, 8th, 15th, 17th, 21th, 25th, 29th, 33th and 34 days of storage at 7 oC. The results indicated that LF had a significant antimicrobial effect on yeast, mould and coliforms with no effect on the acidity indices nor organoleptic properties of the cheese. On the other hand, bifidobacterium showed no significant antimicrobial effect but showed good organoleptic character for manufactured cheese. Moreover, addition of LF with B had better effect on cheese quality than C cheese samples.