Adding CO2 on some dairy products had become modern trend. The production of carbonated probiotic UF-Labneh cheese was evaluated. Lactobacillus acidophilus strain was encapsulated by two different methods (extrusion or spray drier method) in the presence CO2 (added 1.5 g solid CO2 to 100 ml milk). All samples were inoculated with the traditional starter culture, and then divided to five treatments. Control sample inoculated with starter cultures only, while blank sample had no CO2 gas. Treated sample (T1) was inoculated with 2% free cells of L. acidophilus. The third part (T2) was inoculated with 2% encapsulated L. acidophilus with spray drier method. The fourth part (T3) was inoculated with 2% encapsulated L. acidophilus with extrusion method. All UF-labneh samples were evaluated for microbiological, chemical, rheological and sensory properties during 21 days of cold storage. The data indicated that the counts of L. bulgaricus and S. thermophilus were enhanced during the first 14 days and then a slight decrease was observed at the 21 days in all treatments. The counts of L. acidophilus were developed during storage period until 14 days, and encapsulated L. acidophilus in T2 & T3 had the highest counts. In contrary, T1 that fortified with free cells had the lowest counts. A little count of mold &yeast was detected in the T1, T2 & T3 after two weeks. Also, there was a slight decrease in pH values in all treated samples during storage. Blank and control samples had higher pH values compared to treated samples. The most texture parameters (Hardness, Cohesiveness, Gumminess and Chewiness) of all labneh samples increased slightly during storage. On the other hand, samples which contained CO2 and probiotic strains were more accepted. Adding CO2 and probiotic bacteria to the labneh gave it a new desirable taste not familiar before to consumers.