Probiotics are live microorganisms, which provide health benefits when they 
are presented in adequate amounts. A dairy product such as cheese is a suitable carrier for 
the probiotics into the human intestine. Therefore, this study aimed to use probiotic 
bacteria to improve the vitality and quality of free fat ultrafiltrated (UF) white soft cheese 
supplemented with 5% fresh mushroom (FM) or 6% bottle gourd seeds powder (BGSP). 
Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used 
individually. Free fat buffalo's milk retentate was divided into 7 portions: the first portion 
(without probiotics or additives) was considered as a control, while the next three 
portions were inoculated with Lb. acidophilus LA5 and no additives, 5% FM and 6% 
BGSP (L1, L2 and L3, respectively). The last three portions (B1, B2 and B3) were 
inoculated with Bif. lactis and supplemented like previous group. Samples of all resultant 
cheese were stored at 5±1 ℃ for 28 days and analyzed for chemical, microbiological and 
sensory attributes. The results showed that moisture contents of fresh probiotic treatments 
supplemented with FM were higher than other treatments while, total nitrogen, water 
soluble nitrogen/total nitrogen, fat and fat/dry matter were higher in cheese supplemented 
with BGSP at the end of storage. The highest probiotic viability was recorded by Bifidocheese supplemented with BGSP (B3) at 14 days of storage. Both, Acidophilus and 
Bifido-free fat soft cheese supplemented with 5% FM had the best sensory properties. 
Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese 
supplemented with 5% FM or 6% BGSP as a new vital product with healthy properties.