Abstract: Background: Moringa oleifera leaf (MOL) is a good source of protein, antioxidant and minerals, making it a suitable functional ingredient for improving nutritional and organoleptical properties of food products. Moringa oleifera dried leaves were used in manufacture of soft white chesses with different ratios (1, 2 and 3%), respectively. Materials and Methods: Resultant cheese with best ratio was analyzed chemically and organoliptically fresh and during cold storage at for 2, 4 and 6 weeks. Results: Results showed that 1% of Moringa oleifera dried leaves powder was a best ratio and a good appearance, body and texture and flavour. Chemically analysis showed that treatment (1% mol) had higher acidity and lower pH than control fresh or during cold storage until 6 weeks. Total solids, total protein/dry matter and fat/dry matter took the same trend of acidity. Also, it had a higher content of soluble nitrogen/total nitrogen percent, total volatile fatty acids, tyrosine, tryptophan than control either fresh or during cold storage. Control had a higher whiteness than treatment and gradually decreased during cold storage. Change of colour in treatment may be due to increased of dietary fiber of Moringa oleifera. Conclusion: Treatment had a highest content of glutamic acid, proline and leucine. Moringa leaves and resultants of white cheese had 17 amino acids.