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.ngetikin.com/mega-super-Men-s-Green-Beer-Button-Down-Shirt-great-price/