The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6% salt, T2 contained 7% salt, T3 contained 8% salt and T4 contained 9% salt. Then, cheese treatments are stored at 5±1oC for 90 days. The chemical and microbiological analysis were carried when fresh and after 15, 30, 45, 60, 75 & 90 days of storage periods. Statistical analysis showed that there was a highly significant difference (p < 0.0001) in the acidity (%), moisture content, fat (%), salt (%), total protein (%) and soluble nitrogen (%) between cheese treatments. Also a highly significant difference (p < 0.0001) was found during the 90 days of pickled time. Microbiological analysis showed that there was a negative correlation between the salt level and the numbers of Bifidobacterium longum in  control samples, which made with lowest salt content (%). which maintained a high numbers of Bifidobacterium longum of5-7 log CFU / g.after 75 days.