TABLE 1.

The starter cultures and percentage used to manufacture low‐fat Feta cheese (LFC)

Starter cultures	Treatment	Rennet (%)	Starter cultures (%)
None	Control		None
Group (Y) Streptococcus thermophilus and Lactobacillus bulgaricus (1:1)	T1		0.4
	T2		0.5
	T3		0.6
Group (B) Bifidobacterium bifidum and Bifidobacterium longum (1:1)	T4		0.4
	T5		0.5
	T6		0.6
Group (Y + B)	T7	0.4	0.4 + 0.4
	T8		0.4 + 0.5
	T9		0.4 + 0.6
	T10		0.5 + 0.4
	T11		0.5 + 0.5
	T12		0.5 + 0.6
	T13		0.6 + 0.4
	T14		0.6 + 0.5
	T15		0.6 + 0.6