The cheese yield has a major importance on quality of final product. Among the different factors, the role of starter culture and renneting pH is of an importance in making of Iranian brine cheese. Thus, the effects of commercially available starter culture which is a mixture of mesophilic (Streptococcus lactis. lactis and Str. lactis. ceremuris) and thermophilic (Str. thermophilus and Lactobacillus bulgaricus) bacteria and renneting pH on the physico-chemical changes of Iranian brine cheese was investigated throughout ripening and storage up to 5 weeks. The experiment works have been done into 3 levels for starter culture amount (1, 2 and 3% w/w milk) and pH of renneting (6, 6.2 abd 6.4). The rate of pH decrease was the fastest in cheeses made with 3% starter culture and renneting pH of 6, and the slowest in cheeses made with the 1% culture and renneting pH of 6.4. The acidity was higher in cheese made with 3% starter culture. The highest fat content was in cheeses made with 3% starter culture and renneting pH of 6.4 and the highest yield in fresh cheese was in cheese made with 2% culture and renneting pH of 6. Starter culture concentration and renneting pH had significant impact on salt content in cheese where as total solid was not affected by starter culture concentration. During ripening, culture concentration and pH of renneting significantly affected salt content in cheese.

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