Feasibility of cheese making from expired UHT milk was studied; firstly, UHT milk from cartons without damaged sign were examined and found that no contamination and no physical changes were detected in the samples aged after expiration of 5 months. Cheese preparation at laboratory scale were performed by using 3 kinds of raw materials including, UHT milk, expired UHT milk aged less than 5 months and mixture of expired UHT milk and soybean milk. Lactics, a starter, isolated and identified as Streptococcus cremoris and Streptococcus lactis were lyophilized under skim milk broth. The amount of inoculum was 4 % (V/V). .After following pH in cheese milk until it reached 5.9-6.0 at 37C, rennet was added for the final concentration of 0.02 %(V/V,0.6 mg/ml), then temperature was raised to 41C . Cheese milk were left until curding occured for 1 hr, then cutting the curds as the size of 1 cm3 with metal grids and passing through the filter for whey draining. Salt concentration of 1.5 % (W/W) was added and mixed before hooping the curd into the cylindrical mold then pressing with the weight or 1.5 kg. for 18 hrs. All cheese samples were incubated for 64 days at 4C. Some characteristics of 3 kinds of cheese during aging and after including pH, moisture content were not different; whereas, protein and fat content were slightly different. Obviously, the bacteria increased at the beginning of aging and greatly decreased as the time increased. Sensory test was performed the acceptable score of colour, aroma and flavor of all products prepared were graded differently. The most acceptance for consumption was cheese made of UHT milk, then that of expired UHT milk and the one that made of the mixture of expired UHT milk and soybean milk, respectively.
