The addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses were produced by enzymatic coagulation and direct acidification, supplemented with probiotic bacteria (L. casei Zhang) and subjected to microbiological (probiotic and lactic bacteria counts) and physicochemical analysis (pH, proteolysis, lactic acid, and acetic acid level). Adequate L. lactis and L. casei Zhang counts were observed in both cheeses, and as previously discussed, the highest values were observed in all cheeses throughout the refrigerated storage (about 8 log cfu / g for L. lactis, ranging from 8.14 to 9.02 log cfu / g, P < 0.05, respectively. However, the addition of L. casei Zhang provided lower pH and high proteolysis indexes during storage (from 5.38 to 4.94 and 0.470 to 0.702, P < 0.05, respectively), and these changes were more significant in the cheese produced by enzymatic coagulation. In addition, with respect to the organic acids, regardless the treatment the addition of L. casei Zhang led to higher lactic acid and acetic acid levels (ranging from 1.75 to 2.98 and 0.45 to 0.84 µg/mL, P < 0.05). Consumer test reported improved overall liking for the control sample produced by direct acidification, (7.83, P < 0.05), while the cheeses containing L. casei Zhang presented lower values for all sensory attribute. The optimization of L. casei Zhang dosage during the manufacturing of probiotic Minas Cheese should be performed.