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Byline: Roberto Carcoba (1), Teresa Delgado (1), A. Rodriguez (1) Abstract: ssp. lactis IPLA947, L. lactis ssp. lactis biovar. diacetylactis IPLA838 and Leuconostoc citreum IPLA616 and designed for Afuega'l Pitu cheese manufacture from pasteurized milk was assayed in cow's and ewe's milk, and in mixtures containing 10% and 20% ewe's milk in cow's milk. The evolution of microbial counts, pH, titratable acidity, organic acids and volatile compounds production throughout the incubation period was determined. The use of ewe's milk as a culture medium increased the metabolic activity of the starter culture reflected in a higher lactose consumption, significantly higher acidity and some carbon source-derived organic acids and volatile compounds production, as well as in slightly higher starter strains growth, although the latter was not statistically significant. Thus, it is suggested that ewe's milk or mixtures of ewe's with cow's milk can be satisfactorily used in the manufacture of this traditional cheese. Author Affiliation: (1) Instituto de Productos Lacteos de Asturias (IPLA-CSIC), Carretera de Infiesto, s/n, E-33300 Villaviciosa, Asturias, Spain e-mail: anarguez@ipla.csic.es, ES Article note: Received: 27 August 1999