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This study was carried out to study the effect of replacing Berseem hay in feed of lactating goats by strawberry vines hay on milk properties and Domiati cheese properties made from this milk. Twenty eight Damascus goats were divided into four similar groups according to weight as follows: *Group1 were fed on concentrate mixtures + Berseem hay 1:1 as a control (treatment1).* Group 2 were fed on concentrate mixtures + (70 % Berseem hay and 30 % Strawberry vines hay) 1:1, (treatment 2).* Group 3 were fed on concentrate mixtures + mixtures of (30 % Berseem hay and 70 % Strawberry vines hay) 1:1, (treatment 3).* Group 4 were fed on concentrate mixture + Strawberry vines hay 1:1, (treatment 4). Domiati cheese was made from goats' milk, cheeses were stored at room temperature for 60 days and analyzed for total solids (TS), total nitrogen (TN), acidity, pH, fat, soluble nitrogen (SN), non protein nitrogen (NPN), total volatile fatty acids (TVFA) and organoleptic properties. Results showed that, no significant differences (P <0.05) were found in curd tension and coagulation time in the curd of goats' milk from different treatments, synersis significantly (P≤0.05) increased with replacing Berseem hay in feed of lactating goats' by strawberry vines hay. Cheese yield slightly decreased particularly, at the high replacing rates of Berseem hay by Strawberry vines hay. The total solids and titratable acidity slightly increased and pH values slightly decreased by increasing the replacing rate. Significant differences (P≤0.05) were found in TN/DM% between treatments during the ripening period, while F/DM% and the ripening indices (SN/TN%, NPN/TN% and TVFA) decreased by increasing the replacing of Berseem hay by Strawberry vines hay in all treatments during storage period. The cheese made from T2 had the highest score points for organoleptic properties, followed by T1 (control), T3 and T4, respectively.

Milk and Domiati Cheese Properties Affected by Feeding of Lactating Goats' on Strawberry Vines Hay