**4. Conclusions**

ANOVA made it possible to determine that parameters were affected by the addition of probiotics to Panela cheese. PCA separated samples into two different groups corresponding to LSB-c and C-c, which could be explained by the textural, physicochemical, and biological changes during storage. The addition of probiotics made it possible to increase the biological activities that could have a benefit in the consumer's health, not only because of the probiotics but also by bioactive peptides released. Correlation between the peaks of the peptide profile and biological activities could be made. A deeper study is necessary to obtain detailed information regarding the identity of peptides, free fatty acids profile, aroma compounds, and sensory attributes. It would also be interesting to evaluate how consumers perceive changes evaluated in this study in a sensory panel evaluation.

**Author Contributions:** Conceptualization, S.T.M.-d.-C., and A.C.-M.; methodology, S.T.M.-d.-C., J.G.M.-G., R.Z.-A. and A.C.-M.; validation, S.T.M.-d.-C., and A.C.-M.; formal analysis, S.T.M.-d.-C. and A.C.-M.; investigation, K.A.P.-O.; resources, S.T.M.-d.-C., J.G.M.-G., R.Z.-A. and A.C.-M.; data curation, K.A.P.-O., S.T.M.-d.-C., and A.C.-M.; writing—original draft preparation, K.A.P.-O., S.T.M.-d.-C., J.G.M.-G., and A.C.-M.; writing—review and editing, S.T.M.-d.-C., J.G.M.-G., and A.C.-M.; supervision, S.T.M.-d.-C. and A.C.-M.; project administration, S.T.M.-d.-C. and A.C.-M.; funding acquisition, S.T.M.-d.-C. and A.C.-M. All the authors have read and agreed to the published version of the manuscript. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Acknowledgments:** First author acknowledges CONACyT for the scholarship CVU number 748518.

**Conflicts of Interest:** The authors declare no conflict of interest.
