Prato cheese has been shown to be a carrier of probiotic cultures,
promoting the continued viability of the microorganisms during
the 60 days of refrigerated storage. Furthermore, probiotics confer
protection during simulation of the passage through the gastrointestinal
tract. The addition of Lb. acidophilus La5 and Bifidobacterium
Bb12, separately or in combination did not change the
physicochemical composition of the cheeses and their behaviour
during ripening.