The probiotic cheese spreads developed by the Hungarian Dairy Research Institute (HDRI) have a better Ca:P ratio than traditional brands and spread easily and without sticking even cold, further, their live lactic acid bacteria content gives them additional advantages as well. These advantages derive from the fact that a probiotic culture may also be employed during fermentation, through which the cheese spread may become probiotic if the culture proliferates. The international specification is a probiotic cell count of at least 106/g. However, during fermentation the probiotic cheese spread must also use other non-probiotic cultures to produce the right taste. Given that the microorganisms in the cultures are all cocci, their indication in a mixed environment is difficult and time-consuming. It appears possible, therefore we have used the isothermic DSC method due to their differences in heat production. In order to analyze the calorimetric curves a deconvolutional program was devised which decomposed them into Gaussian curves. It was confirmed that probiotic bacteria proliferated in the probiotic cheese spreads, and their ratio was greater than 40% with a total plate count of 2-7·108/g. Accordingly, the probiotic cheese spread developed by HDRI contains an order of magnitude more probiotic bacteria than the internationally accepted cell count of 106/g.