One of the tasks of modern food biotechnology is creation of functional foods. Functional properties of probiotic products, including cheese, due to the presence of biologically active ingredients (lactobacilli, bifidobacteria, propionic acid bacteria, etc.) effect physiological state of human body systems. The study has been carried out with the aim to select strains of probiotic microorganisms for the composition of starter cultures for soft cheese. The number of beneficial microorganisms in the course of storage of the product was determined. As a result of the work the following strains were included in the composition of the bacterial starter cultures: Lactobacillus plantarum, Bifidobacterium adolescentis, Propionibacterium freudenreichii spp. freudenreichii and lactococci. The content of the probiotic microflora in the cheese during 10 days was at the level of 106–108 CFU/g. The technology of the probiotic soft cheese “Globozum” was developed (TC 10.51.40.111-078-00419710–2016).