Abstract: Effect of packing technique in chemical composition of Sudanese white soft cheese (SWSC) during storage period investigated. The cheese purchased from Galaja at Edduem,, packed in to 5 different types of packing techniques, 2 metal tin (lined with polyethylene and non-lined), 2 plastic containers (lined with polyethylene and non-lined) and petroleum gallon. Then stored at room temperature (35-37°) for 6 months (180 days) and discharged at 7, 15, 30, 45, 60, 75, 90, 120, 180 days of storage to study changes in physicochemical composition (protein, fat, total solids, salt, ash and acidity). Total solids, protein and fat content of cheese were fluctuating during storage, maximum protein content (30.5%) recorded in lined plastic and tin containers at 60 days of storage. Maximum total solids (53.3) and maximum acidity (2.6% lactic) observed in cheese kept in lined metal tins.