This study was conducted to investigate the effect of starter culture addition on characteristics raw milk white cheese (Gibna bayda).The made from warmed (45°C) milk, and (2% w/v) added first treatment (T1), while no second (T2). After manufacture, cut into cubes kept in brine solution for 24 hours, followed by storing without whey at 5°C 45 days. Microbiological, physicochemical, sensory were...
