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Goat milk, which is the most used one in cheese production among milk products, has the quality of being a very common raw material used in cheese production (Popović-Vranješ et al., 2017; Barłowska et al., 2018; Mituniewicz–Małek et al., 2019; Herman-Lara et al., 2019). Probiotic microorganisms are regarded as functional food compounds; they can show important effects on stomach and bowel system of human beings; they can alert the immune system by having direct or indirect effect on bowel physiology and microbial ecology. For that purpose, it is seen that in order to protect and even increase the numbers of probiotic microorganisms in metabolism, the experiments done on some important factors have intensified (Sanders et al., 2018). It has been detected with a number of experiments, that probiotics are necessary for the prosperity and survival of the microorganisms which are healthy for the body. And, it has been emphasized that we should consume first probiotics and then prebiotics in order to support the healthy flora that exists in the bowels. Probiotics are food compounds that selectively increase the breeding and/or activity of one or more healthy microorganisms that cannot be digested. Thus, “the manipulation of bowel bacteria” approach has come up and, today, the manipulation of the bowel flora with diet has become one the most popular working areas of nutrition science (Zendeboodi et al., 2020; Castro et al., 2015). The positive effects of probiotics on human health due to the synbiotic products produced with the usage of probiotics and prebiotics together are supported by prebiotics. Thus, probiotic microorganisms can stay alive for much longer and can provide more benefit for metabolism when they are consumed together with probiotics (Guarner, 2017). Microencapsulation technique provides important advantages for especially the production and protection of probiotic strains, the processing of the host food and, preserving of viability in gastrointestinal system (Rezaei et al., 2019). Microencapsulation is defined as the covering of the material in the condition of solid, liquid and gas, with a covering material which is either protein or carbon dioxide or both Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria