Five Formulations of processed cheese sauces with different preservatives systems were achieved in this study. The incorporated ingredients used to introduce shelf life stable processed cheese sauces with formulations consists of: Ras cheese, UF- retentate curd, butter fat, corn starch & guar gum, skim milk powder, emulsifying salt, preservative system: Nisin, Nisin + Natamycin, Nisin + Potassium sorbate or Nisin + Natamycin + Potassium sorbate. All formulated processed cheese sauces blends were adjusted to contain 25% TS, 40% F/DM, in the processed cheese sauce as a finished product. Addition of the preservatives in cheese sauce formula has a significant effect on the keeping properties. Nisin + Potassium sorbate mixture has no undesirable effect on the chemical, physical and sensory properties even after 3 months of storage. Resultant processed cheese sauces were evaluated when fresh and periodically during storage at (25 ± 2oC) for chemical composition, pH, oil separation index and viscosity. All treatments were also examined for microbiological and sensory quality attributes when fresh and during storage up to 3 months. Three replicates were carried out for each treatment and the data obtained were statistically analyzed at p ≤ 0.05.