10%) with adding 1% activated commercial starter cultures of YC-X11 (Str.
thermophilus and Lb. delbruekii ss. bulgaricus, T1), Bio Profit (Lb rhamnosus and
Propio. freudenreichii ss. shermanii, T2) and LC 705 (Lb. casei, T3). Resulting
cheeses were pickled into its own whey. The low-salted cheese was pickled for 6
months and the high-salted cheese after 9 months. Moisture, salt and yield of low
and high-salt cheeses decreased with adding starter culture, while an increase was
noticed in the acidity, soluble nitrogen (SN) and total volatile fatty acids (TVFA).
High salt cheeses had significantly higher values for moisture, salt and yield with
significantly lower acidity, SN and TVFA than low salt cheeses. The values of
moisture, salt and yield gradually decreased during pickling while acidity, SN and
TVFA significantly increased. Domiati cheese with starter culture had higher total
bacterial count (TBC) than that of control being highest in T3. Increasing the salt in
cheese milk resulted in lower TBC. Values of TBC increased in all samples during
early pickling and then sharply decreased till the end. There was a remarkable
inhibition in the growth of sporeforming bacteria and yeasts & moulds with adding
starter culture. Sensory quality attributes of cheese improved with adding starter
culture. Pickling of cheese up to different periods led to better flavour as well as
body & texture but extending the period beyond caused lower quality. The rate of
improvement was faster in cheese of low salt than that from 10% salted milk. Starter
culture of Bio Profit (T2) produced cheese with typical ripened cheese flavour and
texture and can be recommended for low or high-salt cheeses.