In connection with the emerging trend towards healthy eating, the development of soft cheeses with a probiotic focus, produced using biocompatible consortia of microorganisms and possessing increased nutritional and biological value due to the inclusion of plant-based ingredients, is relevant. The scientific significance of the study lies in the theoretical and experimental substantiation of the synergistic interaction of probiotic bacterial strains and non-traditional plant raw materials in the dairy product matrix. The results of a study substantiating the shelf life of soft cheeses with probiotic cultures enriched with a plant filler are presented. A consortium of microorganisms consisting of S. salivarius sp. thermophilus, L. delbrueckii sp. bulgaricus, P. freudenreichii subsp. P. shermanii KM-186 is used as the probiotic component. A plant component used to enrich soft cheese is tiger nut (Cyperus esculentus L.). To comprehensively evaluate quality indicators, the produced soft cheese samples were subjected to refrigeration storage (at a temperature of (4 ± 2) °C) using polymer packaging and a modified atmosphere (MAP). During refrigeration storage of trial batches of soft cheeses, changes in their organoleptic and physico-chemical characteristics were assessed. Microbiological indicators of the samples, including spoilage indicators, as well as the dynamics of probiotic microflora development (lactic acid and propionic acid microorganisms) during storage in two packaging options were determined. Based on the data obtained, the shelf life of the trial batches of soft cheeses was established: 10 days for polymer packaging and 15 days when using a modified atmosphere. The obtained results can be applied in the dairy industry to expand the range of functional food products, as well as in the development of technical documentation for the production of new types of fortified cheeses.

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