Abstract: Manufacturing procedures and composition of fresh soft white cheese manufactured from camels` milk using ultrafiltration (UF) and conventional processes were compared. Cheese yield, recovery of protein, fat and total solids and sensory properties of the cheese were also evaluated. UF process resulted in 88.5, 84.5, 88.4 and 85.9% reduction in added salt, calcium chloride, starter culture and rennet and 80% processing time reduction. UF cheese was higher in pH and moisture contents and lower in the protein and fat contents. Increment rates achieved by UF process were 45% in cheese yield, 40% in protein recovery, 42% in fat recovery and 40% in total solids recovery. Mean sensory evaluation scores for UF cheese were significantly higher (p<0.05) than those recorded for conventional cheese. The UF process has the potential for developing a camels` milk cheese with high yield and good acceptability.