Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

► First report on the effect of prebiotic compounds on the lipolytic activity of probiotic bacteria. ► FOS and inulin in probiotic cheese increment contents of three different CLA, ALA and GLA. ► Improved functional cheeses by the addition of prebiotic compounds to probiotic cheese.