Abstract:

Probiotic cheese not only has all features of traditional cheese (nutrient-rich, unique flavor and special texture),
but also has its own unique probiotic properties. During the past two decades, significant attention has been paid to probiotic
cheese. There has been a growing amount of research concerning various types of cheese such as fresh cheese, soft cheese,
semi-hard cheese, hard cheese and white brine cheese. This paper reviews recent progress in the development of probiotic
cheese, its superiority as a carrier of probiotics, the factors restricting probiotic growth in cheese, the critical control points
in cheese production and insightful ideas for the development of new probiotic cheese products, aiming to provide useful
guidelines for the research and development of probiotic cheese.

Key words: cheese, probiotic cheese, probiotic carrier, survival, critical control point