Spirulina platensis has been used in recent years as human food because of it´s excellent nutritional values such as high protein content (50-60%), vitamins, essential amino acids, minerals, and essential fatty acids. The purposes of the present study were evaluating the effect of Spirulina addition on viability of probiotic bacterium Lactobacilluse casei in MRS Broth. Also, physicochemical properties (texture properties, pH during incubation period, pH during storage period, acidity, syneresis, colorimetric parameters, and antioxidant effect), microbial analysis (probiotic count), and sensory evaluation of cheese samples were investigated. Results showed with addition of Spirulina , the viability of probiotic bacteria in BAF cheese, was increased significantly ( p 0.05). Probiotic count of BAF cheese containing 0.5, 1, and 1.5% spirulina was 4.1×10 9 , 5.05×10 9 , and 6.75×10 9 , respectively but was 5.3×10 8 in control cheese. Based on the obtained results, the number of the live Probiotic cells at the end of the shelf life was more than 10 8 , so it was more than the suggested amount for a probiotic product. In addition, increasing the amount the addition of spirulina platensis did not have significant effect on the pH, ash, and moisture content but increased acidity, protein and colorimetric parameters of manufactured cheese. Also the amount of TBA in the maid cheeses was higher properties in comparison with control cheese. Results of sensory evaluation showed that the samples containing Spirulina, were more acceptable than the control. So, it could be concluded that the probiotic bacterium L. casei has a considerable viability with spirulina . Key words: Spirulina , Probiotic, Cheese.