The aims of this study were to analyze the general properties of Iranian buffalo milk and to investigate the effect of some processing factors like raw milk acidity, the type of starter culture, incubation temperature, homogenization and pasteurization on the yield and general properties of feta cheese produced from buffalo milkThe aims of this study were to analyze the general properties of Iranian buffalo milk and to investigate the effect of some processing factors like raw milk acidity, the type of starter culture, incubation temperature, homogenization and pasteurization on the yield and general properties of feta cheese produced from buffalo milk