摘要：The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( Streptococcus thermophilus and Lactobacillus bulgaricus ), bifidobacterium (B) cultures ( Bifidobacterium bifidum and Bifidobacterium longum ), and mixed of them (Y B) at different rates (0.4, 0.5, and 0.6%). The Y B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 0.6% and 0.5 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.
