Abstract
The current study aimed to produce synbiotic cheese, adding inulin and
Bifidobacterium animalis
subsp.
lactis
as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (
p
≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 10
7
colony forming unit (CFU) per gram during ripening.