| Spanish pasteurized sheep milk cheese | Bifidobacterium pseudolongum INIA P2, Bifidobacterium longum INIA P678, and Bifidobacterium breve INIA P734 | Added after pasteurization with cheese starter culture at 30°C | Only B. pseudolongum INIA P2 remained stable (2.0×106) over a 60-day period of storage and during in vitro simulated digestion | Significantly enhanced overall proteolysis and the concentration of some free amino acids. |
| Cream cheese | Lactobacillus rhamnosus | The probiotic strain was added after the curdling step (1011 CFU/g) | 108 after 35 days of storage at 4°C | - |
| Squacquerone cheese | Lactobacillus crispatus | Added before renneting (6.8 log CFU/mL) in combination with cheese starter culture | 1×107 after 13 days of storage | Better organoleptic characteristics of the tested cheese in terms of creaminess, flavor, and overall consumer acceptability and potential to prevent gynecological infection |
| Cheddar cheese | Lactobacillus casei and Lactobacillus plantarum | Added before renneting in combination with cheese starter culture | - | Increased antioxidant activity |
| Minas Frescal cheese | L. casei 01 | Inoculation of probiotics in pasteurized milk in combination with starter lactococci (1% v/v, 1×107 to 1×108 CFU/g) | After the cheese preparation, the count was 1×108 | Better fatty acid profile, higher ACE-inhibitory and antioxidant activities, lower pH, and higher proteolysis and organic acid levels |
| A pasta filata cheese | L. rhamnosus GG | The probiotic strain was added to the milk before renneting in combination with normal cheese starter (5×107 CFU/mL) | 1×107 after 10 days of storage | Increased production of diacetyl, acetoin, citric, succinic, and acetic acids |
| Edam cheese | Bifidobacterium bifidum | Inoculation of probiotics in pasteurized milk before renneting (107 CFU/g) in combination with normal cheese starter culture | Survival of probiotics following 3 months of ripening | Increase in free fatty acids |
| Fior di Latte cheese | Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus paracasei BGP1 | Probiotics were added in curd in the last stage of curd ripening (1×108 to 1×109 CFU/g) | High survival (1×108) at 4°C during 14 days of storage | Enhanced flavor and shelf-life |
| Cheddar cheese | Lactobacillus helveticus H100 and Lactobacillus acidophilus L10 | Inoculation of probiotics in pasteurized milk in combination with starter lactococci (L10) | >1×106 after 14 weeks of storage | Higher contents of lactic, propionic, and acetic acids, water-soluble nitrogen, trichloroacetic acid, and phosphotungstic acid, improved proteolysis, and higher ACE-inhibitory activity |
| Cheddar cheese | L. acidophilus 4962 and L10, Bifidobacterium longum 1941, L. casei 279, and Bifidobacterium lactis B94 | Inoculation of probiotics in pasteurized milk in combination with starter lactococci (1×108 to 1×109 CFU/g) | Survival of all probiotics after 6 months of storage at 4°C (1×107 to 1×108) | More acetic acid concentration, free amino acids, and higher αs-casein |
| Minas Frescal cheese | L. acidophilus (La5) | Added alone (T1) and in combination with cheese starter culture (T2; 1×106 CFU/g) | T1 (1×107) and T2 (1×106) after 14 days of storage | Better sensory attributes of both T1 and T2 |
| Cheddar cheese | B. lactis Bb12 | Inoculation of probiotics in pasteurized milk after renneting in combination with starter lactococci | 108 after 12 weeks of storage | Not reported |
| Kefalograviera-type cheese | L. casei subsp. rhamnosus and Lactococcus lactis subsp. Cremoris | The probiotic strains were added in milk in combination with normal starter culture | Not determined | More flavor intensity |
| Cheddar cheese | B. lactis Bb-12 | The probiotic strain was added in standardized milk without normal cheese starter culture (1×108 CFU/mL) | Survival in high number (>108) following 6 months of storage | Reduced moisture down to 40%, which is only slightly above the permitted moisture limit of Cheddar. However, flavor was improved compared to the control cheese. |
| Cheddar cheese | B. longum BB536 | The probiotic strain was added in standardized milk without normal cheese starter culture (1×108 CFU/mL) | A reduction in number (1×105) following 1 month of ripening | Better flavor |
| Argentinian Fresco cheese | B. bifidum and L. acidophilus | Probiotics were added before renneting (1% wt/wt or 107 CFU/g) | >106 after 60 days of refrigerated storage | Not reported |
| Argentinian Fresco cheese | L. casei | Probiotics were added before renneting (1% wt/wt or 107 CFU/g) | Good viability and no decrease in count after 60 days of storage | Not reported |
| Cheddar -like cheese | Bifidobacterium infantis | Probiotics were added in cream (1×107 CFU/g) that was used to standardize milk | 3×106 after 84 days of storage | High β-galactosidase activity and casein hydrolysis |
| Cheddar cheese | L. paracasei | Probiotics were added in milk before renneting (0.1% v/v: 2.7×107) | Reached to 1.5×108 after 3 months of ripening | Not reported |
| Cheddar cheese | B. bifidum (ATCC 15696) | After milling and salting (1×106 CFU/g) | 1.7×l07 at the 18th week | Not reported |