Consumers are looking for better quality foods on nutritional and sensory aspects. The dairy industry aimed to achieve these expectations of consumers seeking products with functional features. During the processing of cheese occur many biochemical reactions, as proteolisy, that lead to various compounds, as bioativos peptides, yielding the product feature. These biochemical reactions can be catalyzed and influenced by the action of probiotics added to this lactea matrix, providing desirable modifications to the product. This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat "coalho" cheese. The cheeses were named as follows: QS, with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris; QLA, with Lactobacillus acidophilus; QLP, with Lactobacillus paracasei; QB, with Bifidobacterium lactis; and QC, co-culture with three probiotic microorganisms. initially it evaluated the viability of lactic acid bacteria added and co-culture with monitoring their counts in processed cheese. It evaluated the proteolysis of the five cheeses, analyzing the soluble protein content, extent of the proteolysis index and depth of the proteolysis index, electrophoretic profile, hydrophobicity of the released peptides and free amino acid profile. The analyses were performed in five seven-day-intervals (1, 7, 14, 21 and 28 days). All the analyses proposed in this study were performed in triplicate. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g-1 of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p<0.01) proteolysis in the analysed cheese and resulted in a higher content of soluble protein, depth of proteolysis index and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with B. lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the αS2 and kappa-casein fractions.