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anomalus was a choice for the future production of rice wine with good flavor and quality.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 ( cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + 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.
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