Fresh cow’s and buffalo’s milk were preserved with Lp-system and H202 The treated milks were used in the manufacture of yoghurt and Domiati cheese. The electrophoretic patterns of milk protein did not indicate any changes in the various fractions of casein and B-lactoglobulin during the entire period of preservative storage The electrophoretie patterns of yoghurt protein made from untreated. and Lp-system and f1202 treated cow’s and buffalo’s milk were almost similar The electropherograms of Domiati cheese protein manufactured from Lp-system and H202 treated milks with 5% salt were close to that made by traditional method with 10% salt. this is useful for the manufacture of low salt Domiati cheese with an acceptable quality using Lp-system.