The effects of milk pre-acidification on cheesemaking, and the physicochemical and sensory properties of reduced-fat kashar cheese were determined. Four vats of cheese were made using no pre-acidification (control) and pre-acidifying with citric acid to pH 6.0, pH 5.8 and pH 5.6. Each preparation was replicated three times and the samples were analysed after 1, 30, 60 and 90 days storage. The chemical composition of the cheeses was similar following all treatments (p>0.05), but there were differences in pH, titration acidity, penetrometer values, yield, ash and calcium (p<0.05). The pre-acidification processes reduced the yield, but the cheeses had a softer texture. Pre-acidification had significant effects on water soluble nitrogen, 12% TCA soluble nitrogen, protein peptone nitrogen and the ripening index during ripening (p<0.05). All the sensory properties of the cheeses, except exterior appeareance (p<0.05), were similar among the treatments. Pre-acidification had no negative effect on taste and did not cause the formation of any bitter taste. The cheese pre-acidified at pH 6.0 and the control cheese was similar based on yield, but other characteristics were better for the pre-acidified. cheese than for the control cheese. Therefore, pre-acidification at pH 6.0 can be suggested as a process for reduced-fat kashar cheesemaking.