In this study, white soft cheese (Tallaga cheese) made from buffalo's milk using seed extract fromMoringaoleifera, compared to traditional cheese (Tallaga) made with rennet (as control).All cheeses were stored at 7°C ±1 for 28 days for ripening.The samples were analyzed for each periodically during the storage periodat 7°C±1 up to 28 daysfor gross chemical composition, ripening indices and tyrosine, tryptophanand organoleptic properties.Results indicated that white soft cheese (control) contained high moisture content.Also, casein breakdown,synersis, acidity (as lactic acid), tyrosine, tryptophan contents in cheese made with partial purified aqueous extract of Moringa seeds was significantly increased compared to control cheese. While organoleptic properties were more pronounced in control cheese.Also, the milk-clotting activity and the influence of temperature on the milk clotting activity for both calf rennet and partialpurified aqueous extract of Moringa seeds was studied.