Background: Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards. Aim: Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese). Methods: Laboratory Karish cheese was made to study the effect of Lactobacillus plantarum with and without inulin on cheese quality. https://www.spidertattooz.com/The-GelBottle-Inc-Gel-Polish-Audrey-67oz-p17921/