This study aimed to improve the quality properties and sanitary production conditions of Taizzy soft cheese by using some of new isolate of Lactobacillus rhamnosus Iso7, and L. plantarum ATCC14917. Incorporate the selected probiotic organisms into Taizzy soft cheeses and the performance of these organisms in terms of their survival during cheese-making and ripening, as well as the influence of probiotic organisms on product quality as assessed by the composition of the cheeses. The proteolytic pattern, amino acid profile and the sensory evaluation of the cheese were investigated. The results showed that probiotic Taizzy soft cheeses could be an efficient vehicle for different probiotic bacteria until they reach the consumer. Sensory evaluation indicated that probiotic Taizzy soft cheeses made with Lactobacillus rhamnosus Iso7 strain achieved significant high scores of body & textures when fresh and during storage periods. Taizzy cheese with different probiotic strains had improved appearance, colour and overall acceptability