Buffaloe's milk was used for the manufacture of Zabady. Control, Zabady made by using 3% of the regular starter. 1.5% of the regular Zabady starter was added to the other three parts, then 1.5% of Bifidobacterium bifidium, ABT or autolyzed S. thermophilus were added to the other three parts respectively. The result showed an increase in acidity of control zabady, while bifidobacterium decreased the acidity and curd tension, and increased pH value, coagulation time and synersis. Organolep-tic properties showed an improve in the flavour of zabady by using bifidobacterium in the end of storage compared to the other treatments.