Abstract: This study aimed to make a good quality functional Domiati cheese by replacing milk fat with inulin which improve the body and texture of cheese and viability of bifidobacteria. Therefor 10 Domiati cheese were made. Control Domiati cheese treatment was made from milk standardized to 4% Fat. Another control was made from the same milk with adding Bifidobacterium infantis and four cheese treatments were made by replacing 25, 50, 75 and 100% of milk fat with inulin (Frutafit Tex®). The other four cheese treatments were made by replacing milk fat with inulin as mentioned previously and adding encapsulated bifidobacteria. Replacing milk fat with inulin caused a significant increase of cheese yield, titratable acidity, moisture content, soluble nitrogen, scores of organoleptic properties, total bacterial counts and counts of bifidobacteria, while decrease fat content and pH values and did not affect ash and total nitrogen content of cheese treatments. Adding Bifidobacterium infantis to cheese increased titratable acidity, total nitrogen content, scores of organoleptic properties and counts of bifidobacteria, while pH values, total bacterial counts and counts of mould and yeast decreased. On the other hand titratable acidity and soluble nitrogen content increased during pickling period, while cheese yield, total nitrogen content and pH values decreased. Cheese treatments were accepted by panelists, especially cheese treatment T₅, which was made by replacing 50% of milk fat with inulin and adding Bifidobacterium infantis. Therefore Domiati cheese could be a good vehicle to deliver the probiotic bacteria to consumers.