Abstract
Lighvan cheese from ewe and goat milk was produced according to a traditional protocol, and with the addition of 9 log<sub>10</sub> cfu/g fresh cells of Bifidobacterium lactis subsp. animalis. Probiotic Lighvan cheese was studied to determine the survival of B. lactis subsp. animalis and biochemical changes during 60 days of ripening of probiotic Lighvan cheese. Lipolysis level and organoleptic assessments were analysed. B. lactis subsp. animalis cells survived in cheese samples at concentrations up to 6.84 log<sub>10</sub> cfu/g for at least 60 days of storage time. The lipolysis level increased continuously until the end of the ripening period.The ripening stage was the main factor affecting the cheese sensory properties.
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