Domiati cheese was made from pasteurized buffalo's milk with 2 different
levels of salt (5 & 10%) inoculated with Lactobacillus he/veticus and L. casei as single
or mixed cultures. The cheese was pickled in salted whey for 8 weeks. Cultures
increased the production of water-soluble nitrogen. total volatile fatty acids and free
tyrosine and tryptophane amino acids and enhanced cheese ripening rate. Starter
formed of L. he/veticus + L. casei (2:1. v/v) produced Domiati cheese with typical
characteristics at 4 weeks of ripening, half the period required for the control. The
cheese was superior to the control and the other experimental cheeses. Lactobacillus
helveticus and L. casei when used as single cultures were not satisfactory.