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  This study was conducted to produce UF white cheese with the mixture of KCl and NaCl salts and its effect on microbial properties including Total Count, Mould, Yeasts and Coliforms and Compositional properties such as moisture, fat, total nitrogen and water soluble nitrogen. Changes in acid degree values (ADV) in all treatments were also investigated.  Four treatments of low-salt White Cheese with salt ratios of NaCl/KCl: 1.50 : 1.50 (A) 1.00 : 2.00 (B) 0.75 : 2.25 (C) and 3.00:00 (D, as control) were prepared by dry salting practice. The samples salted with various proportions of NaCl and KCl had significantly (P<0.001) lower bacterial counts than those salted only with NaCl. The lowest bacterial count was observed in treatment C. Neither mold and yeast nor coliform bacteria was detected in all cheese samples in freshly made or stored cheese. The results of acid degree value (ADV) showed that all treatments after 15,30,40 and 50 days of aging except after one day aging had significant (P<0.05) differences. However treatments D and A had the lowest levels of ADV. The quality property such as composition (moisture content, fat, total nitrogen with dry basis, water soluble nitrogen) was measured. No significant (P>0.05) difference was observed in compositional properties.

Keywords: Coliform, Key Words: : Acid Degree Value, Compositional Properties, Total Bacterial Counts, UF white cheese

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