It was investigated how adding wheat germ to low-fat cheese at a proportion of 1.2% would affect the cheese's rheological, sensory, yield, chemical, and microbiological characteristics. The results showed that adding 2% wheat germ and 6% fat increased the total solids content of the cheese made in comparison to the control. The behaviour of the protein, salt, and ash contents was consistent. The highest in several rheological characteristics were seen in treated cheeses. When compared to control cheese, whether it was fresh or after 14 days, low fat producing cheese with 1% wheat germ, 3% fat in milk, and coagulant with 1.5% starter had superior sensory evaluation ratings. Additionally, cheese made with 0.3% fat in milk with coagulant and 1% wheat germ when compared to other treatments and control cheese, 1.5% starter had the fewest microbiological traits, whether they were present immediately or after 14 days. Additionally, the cheese's extended shelf life was 14 days as compared to control cheese.