Different trials were made to improve the microbiological quality of the traditional produced Domiati cheese without effect on the sensorial quality of it. The performed study was depending on the use of raw, pasteurized and cultured pasteurized milk for cheese manufacture accompanied with: sanitizing of equipment with 0.25% hydrogen peroxide or adding 0.1% potassium sorbate to milk or sanitizing of equipment with hydrogen peroxide accompanied with adding 0.1% potassium sorbate to milk. Samples from fresh and ripened produced cheese from different treatments were examined microbiologically and organoleptically. SPC (Standard Plate Count), coliform, yeast and mould counts proved to be significantly affected by pasteurization or pasteurization and culturing of the used cheese milk. Meanwhile, pasteurization adversely affect the sensory parameters of ripened cheese, whereas, the use of cultured pasteurized milk enhances such parameters. It was seen that sanitizing of equipment with hydrogen peroxide 0.25% had a significant effect on SPC and coliforms count, with an adverse effect on the overall organoleptic acceptability of ripened cheese. While, adding 0.1% potassium sorbate seems to have a significant effect on SPC, yeast and mould counts. Whereas, it has no adverse effect on the sensorial quality of cheese. Therefore, using cultured pasteurized milk with addition of 0.1% potassium sorbate as preservative is the best choice for improving the microbial quality, without adverse effect on the sensorial quality of cheese.