Abstract: Chamical Composition and sensory evaluation of fresh labneh made from goats milk, using ultra filtration (UF) and traditional processes were investigated. Yields, recovery of fat, protien and total solids of fresh labneh were also evaluated.Labnehs prepared by using the UF process has lower contents of protien, fat, total solids and pH and higher contents of acidity compared with traditionally made labneh. An increase of 14.5% in labneh yields, 11.7% in fat recovery, 13.2% in protien recovery and 12.9% intotal solids recovery was achieved by UF process. Moreover, the UF process showed 75% reduction in the total process time and 12.5 and 62.5% reduction in the starter culture used for the labneh produced by UF before fermentation, respectively. The mean score for consistency of labneh made by UF before fermentation or by traditional process. However no diferrences were found in appearence, flavour and overall acceptability between labnehs made using UF or traditional process. Sensory characteristics of both traditional and UF process labnehs were considered to be acceptable.