A bottle gourd (Lagenariasiceraria) seed is a good source of fat, dietary fiber, minerals and protein with many health benefi This work aimed to improve the chemical, rheological and organoleptic properties of low fat ultrafiltrated (UF) white soft cheese using bottle gourd seeds powder (BGSP). Low portion without additiveswas used as a control, while the other portions were supplemented with 3, 6 and 9% BGSP (w/w of milk retentate) before the pasteurization. Samples of all resultant cheese treatments were stored at 5±1 analyzed for physicochemical, rheological characteristics as well as microbiological and sensory attributes when fresh and during storage period. The results showed that there was a slight decrease in moisture content in all cheese samples during storage. By increasing the proportion of BGSP; the contents of total solids, fat, total protein, fiber and ash of the soft cheesewere increased. Cohesivenessand softness increased as well. Moreover, low fat soft cheese supplemented with 6% BGSP had the best sensory properties. Therefore, it is recommended to use BGSP for the manufacture of functional low soft cheese as a new product with healthy properties.