One hundred random samples of soft cheese (Darnietta cheese) werecol1ected from military dairy plants. Each sample resemble one batch. Curdand 15, 75 and 90 days-old cheese samples were taken from each batch tobe examined chemically and microbiologically.1- Chemical analysis: The following Table show the mean values of chemical analysis oHigh counts of aerobic bacteria, Staphylococci and yeast wererecorded throughout ripening of cheese after 15 days, then graduallydecrease resulting in considerably lower counts at 90 days.Low pH levels (4.18) and high sodium chloride content (5.20%)affected the growth of most microbial groups.There are a significant correlations between some chemical tests andthe microbial groups examined.Suggestive control measures to improve the quality and sanitarycondition of cheese were discussed.