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Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P &lt; 0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P &lt; 0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P &lt; 0.01) lower than values of the control.

Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk