Abstract: Background and Objective: Spoilage by microorganism contamination often occurs during cheese processing and ripening, while syneresis often occurs during curd formation. Liquid smoke is often known as an antimicrobial, whereas, glucomannan has water binding capacity. The purpose of this study was to determine the effect of liquid smoke and porang (Amorphophallus oncophyllus) glucomannan addition in cheese processing on viability of lactic acid bacteria, physico-chemical characteristics and antioxidant activity of goat milk cheese ripened with Lactobacillus rhamnosus. Materials and Methods: Goat milk for cheese making was divided into 4 groups: Control (without liquid smoke and glucomannan), milk added with liquid smoke, milk added with glucomannan and milk added with a combination of liquid smoke and glucomannan. These cheese were ripened for 30 days in a refrigerator. Results: Liquid smoke and glucomannan had no effect on total lactic acid bacteria (108-109 CFU g–1), acidity, pH, moisture, soluble protein, free fatty acid, total phenolic content and antioxidant activity of goat milk cheese. However, the texture of cheese treated with liquid smoke and/or glucomannan was softer (p<0.05) than the control cheese. After ripening, the acidity, moisture, soluble protein, free fatty acid (FFA), total phenolic and texture of cheese were increased significantly (p<0.05), whereas, the pH, moisture content and antioxidant activity were decreased significantly (p<0.5). Conclusion:Liquid smoke and glucomannan addition had no negative effect on viability of lactic acid bacteria, chemical characteristics and antioxidant activity, but may soften the texture of ripened goat milk cheese. After ripening, the phenolic content increased, but the antioxidant activity decreased. The ripened goat milk cheese with L. rhamnosus added with porang glucomannan has potential as a synbiotic cheese.