Five probiotic strains include Lactococcus lactis IS9, Bifidobacterium breve ISO8, Lactobacillus
rhamnosus ISO7, Lactobacillus plantarum E and Lactobacillus plantarum ATCC14917 were studied to be
used as adjunct cultures in cheese-making experiments (cheese slurry). The probiotic strains were assessed for
their viability, their resistance to NaCl concentrations and their ability to develop pH and acidity. All the tested
strains were used in making cheese slurry. Proteolysis and lipolysis of the cheese slurry were improved in which
the proteolytic and lipolytic bacterial counts of fresh cheese slurry reached its highest counts at the end of
incubation for 7 days at 40ºC. All the prepared cheese slurry had good acceptable properties during the sensory
evaluation. The amino and fatty acids profiles demonstrated that the tested probiotic bacteria could be useful for
making cheese slurry. Cheese slurry can be an effective vehicle for delivery of some probiotic organisms with
good proteolytic and lipolytic properties to wide variety of cheese types.