**2. Material and Methods**

The experimental material included five model cheeses produced with CHN-19 culture (*Lc. lactis* ssp. *cremoris*, *L. mesenteroides* ssp. *cremoris*, and *Lc. lactis* ssp. *lactis biovar diacetylactis*) used as the basic starter and with *Lb. casei* 2639, *Lb. acidophilus* 2499, *Lb. rhamnosus* 489, and *Lb. delbrueckii* 490 applied as additional cultures.
