Kareish cheese was made by using 5% starter culture as control to study the effect of partial substitution of starter culture by Glucono-δ-Lactone (GDL) (0.5, 1.0 and 1.5 % in milk) on the fresh Kareish cheese properties and its whey. The study indicated that the total solids, acidity and total protein increased by increasing the GDL substitution ratio, and also increased the yield of fresh Kareish cheese till 1.0% GDL and then decreased with 1.5% replacement. The coagulation time was decreased by increasing the GDL from 239 minuets for the control to 216 minuets by using 1.5% GDL. The treatment which gave the best results was served as a control to study the effect of adding different rates of rennet (0.25, 0.50 and 0.75 ml rennet / kg milk). Results indicated that by increasing the rennet being added, an increase in both total solids and total protein were occurred , also slightly decreased acidity and resulted in the highest decease in coagulation time from 120 to 50, 44 and 31 minutes for 0.0, 0.25, 0.50 and 0.75 ml rennet, respectively. Also by increasing the added rennet, a decrease of Kareish cheese yield at 0.25 ml of 24.21% and an increase of 25.74% by adding 0.50 ml rennet, then decreased by adding 0.75 ml rennet to (21.01%). Sensory evaluation showed that Kareish cheese manufactured by 4% starter culture + 1% GDL + 0.5 ml rennet gained the highest total scores.