Lactic acid bacteria (LAB) are historically known for their use in the manufacture of fermented products, and also because they are widespread in nature and mostly isolated from fermented foods (Leroy & De Vuyst, 2004;Muhammad et al., 2019;Sharma et al., 2019). In addition, LAB is known for their ability to provide beneficial effects to consumers, being recognized as probiotics (Kechagia et al., 2013). Within the group of LAB, the genus Lactobacillus is the one that contains the largest number of strains described as probiotic (Fontana et al., 2013).Probiotics are defined as living microorganisms, which, when administered in adequate quantities, confer benefits on the health of the host (FAO, 2002). Such microorganisms exert health benefits through some biotherapeutic activities including lowering the pH of the intestine, production of vitamins and enzymes, production of antimicrobial compounds responsible for the balance of the intestinal microbiota and reconstituting it after diarrhea, reduction in serum

Cheese is consumed widely throughout Western Europe and North America, where production reaches, respectively, 8.6 and 4.8 million tons (Fernandez et al., 2017). The cottage cheese is a type of fresh cheese, slightly acidic, acid produced by coagulation of pasteurized skimmed milk. Furthermore, cheese is rich in proteins of approximately 25 g protein per 225 g serving (Fosberg & Joyner, 2018) and a lower lipid content than various types of cheese (