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A trial has been made to improve the quality of Zabadi and Kariesh cheese made from dried milk using whey protein concentrates. Fortification of recombined milk used for Zabadi making or reconstituted milk for Kariesh cheese manufacture with whey protein concentrates at levels of 2.5, 5.0, 7.5 and 10.0% enhanced the organoleptic and compositional qualities of both products. This treatment reduced wheying off and stimulated the formation of acetaldehyde and total volatile acidity and bacterial growth during storage of Zabadi at refrigeration temperature for one week.

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