Two strains of probiotic bacteria were used in this study for supplying processed spread cheese which are: Lactobacillus acidophilus LA-5, Lactobacillus casei 431 . Their total count after eight weeks of refrigerated storage was 1.4×107 and 2.6×107 cell /g consequently .These numbers are higher than recommended ones to show the positive impact on the consumer's health. The results of sensory evaluation by panelist show no significant differences at 0.05 in sensory characteristics between processed cheese that supported by probiotic bacteria and unsupported processed cheese, Both kinds of processed cheese had got acceptance of consumers & panelist. The results of this study show that the processed spread cheese is a suitable medium to transfer probiotic bacteria to consumers without any changes in sensory characteristics and chemical composition.