The aim of this study was to evaluate the effects of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis on the organic acid, texture profile and sensory attributes of Tulum cheese. The acidity of sample increased throughout the storage. Storage time influenced the organic acid content of samples (P < 0.0001). Lightness decreased while redness increased (P < 0.05). Cohesiveness decreased during storage, whereas the values of all other Texture Profile Analyses (TPA) parameters increased. The samples produced with L. acidophilus had the highest texture and acceptability ratings, whereas samples produced with B. animalis subsp. lactis had the highest flavour score.