*3.7.4 Probiotics in cheddar cheese*

Phillips [113] researched about probiotic cheddar cheese. Six samples of this Cheese were produced with various mixtures of probiotic flora that was commercially available. Every supply, the specie of *Bifidobacterium, Lactobacillus acidophilus* and either *Lactobacillus casei, paracasei, or rhamnosus* have been present in cheeses. They described adequate viable counts and a beneficial impact on the consistency and sensory characteristics of cheeses. Cottage cheese has a suitable profile for the inclusion of probiotic cells. Moreover, cottage cheeses are, due to their low-fat content, a healthier alternative to many other cheeses.
