The objective of the current study was to explore the potential effects of with different coating materials fortified with chickpea (CP) and pea (PP) enzymatic hydrolysates on the microbiological analysis, physi-cochemical characteristics, and sensory properties of probiotic enriched Ras cheese during a four-month ripening period. Two probiotic bacteria [(i.e., Bifidobacterium animalis subsp. lactis BB-12 (BB) and Lactoba-cillus plantarum GenBank: LC484006.1 (LC)], coating materials (CLG: carrageenan E407, locust bean gum E410 and gum Arabic E414) incorporated with two bioactive peptides CP and PP were used to improve and enhance Ras cheese quality during ripening. Nine coatings were tested on the growth of probiotic bacteria in treated and control cheese. The results indicated an improve in the stability of BB and LC cultures (⁓ 6 Log10 CFU/g) of Ras cheese samples during the ripening period at 15±2˚C up to 4 months. Regarding the physi-ochemical properties, control Ras cheese had the lowest moisture content at the end of the ripening period. The ripening indices (soluble nitrogen in total nitrogen content, non-protein nitrogen, amino acid nitrogen, soluble tyrosine, soluble tryptophan, total volatile fatty acids, Formol and Shilovish ripening index) increased by increasing the ripening period for all Ras cheese treatments. The viability of B. animalis subsp. lactic BB-12 and L. plantarum did not change after 3 and 2 months of the ripping period in coating treatments (F3, F4, F5, F6, F7, and F8). The viability of BB and LC in Ras cheese F1 and F2 could be kept at more than 5 Log CFU/g after four months. Incorporation of encapsulated material (F3& F4) and (F5, F6, F7, and F8) resulted in improved viability of B. animalis subsp. lactic BB-12 and Lactobacillus, maintaining > 6.0-7 Log CFU/g during the ripping period but did not affect the viability of bacteria in comparison with the control. Viable bifidobacteria, lactobacilli, and streptococci counts were higher than 6 Log CFU/g , while the unwanted microorganisms were decreased. Also, Ras cheese containing BB or LC and CP or PP had the lowest viable undesirable microbial counts during the ripening period. The highest sensorial scores were recorded at the end of the ripening period in F6 and F7 cheeses, while the appearance of cheese didn’t affect with different treatments. This study presents a suitable encapsulation carrier that protects probiotic Ras cheese containing BB or LC during exposure to adverse environmental conditions of the manufacturing and ripening.