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Rennet substitute was applied for preparation of white cheese with Jiben (<i>Solanum dubium</i> seeds extract). Time effect 0, 15, 30, 45, 60, 75, 90, 120 and 150 days was studied at 30°C on the prepared cheese, kept at room temperature as well as in the refrigerator at 5±1°C. Cheese analysis includes pH and the percentage content of moisture, salt, fat and protein. Use of Rennet to manufacture white cheese was served as a control. Results and statistical analysis indicated that, cheese prepared using Jiben Extract has high quality with a very small variations as well as it has a long storage time. Thus, <i>Solanum dubium</i> is a suitable extract for preparation of white cheeses with a long storage time in the refrigerator 5°C as well as at room temperature 30°C

Use of Jiben Seeds Extract to Manufacture Soft White Cheese