RESUMO
An attempt has been carried out to produce Domiati cheese with higher yield and acceptable quality from high heat treated milk [HHTM]. Milk was heated to 90/15 sec. HHTM was acidified with citric acid and converted into Domiati cheese with or without the inoculation of 1% of 1: 1 starter cultures of L. helveticus and S. diacetilactis [0.5% of each culture] or L. casei and S. diacetilactis prior to renneting. Control cheese was made from milk heated to 72/15 sec. These treatments enhanced the recovery of proteins and fat in the curd with a considerable increase in cheese yield and decrease of weight loss during pickling compared with the control cheese. Incubation of HHTM with starter cultures prior to renneting enhanced the formation of soluble nitrogenous compounds and volatile fatty acids. The flavor intensity of 2-month old cheese made from HHTM inoculated with mixed starter culture of L. helveticus and S. diacetilactis was more pronounced than that of 3-month old cheese made with L. casei and S. diacetilactis and was comparable with the control cheese