<p>This study aimed to evaluate the physicochemical, rheological, and sensory properties of ricotta-like synbiotic cheese (RiC) formulated from cow’s whey with different concentrations of inulin and CaCl₂ during storage. The pH, acidity, protein, and solid content of synbiotic RiC were in the range of 4.21–5.2, 0.42–0.75%, 11.21–12.37%, and 19.17–22.1%, respectively. The results showed that increasing the amounts of inulin and CaCl₂ had significant effect on the pH, acidity, protein, and solid content of synbiotic RiC (<i>P</i> &lt; 0.05). Also, the presence of inulin and CaCl₂ had a significant effect on the L*, b*, and a* values of synbiotic RiC samples (<i>P</i> &lt; 0.05). The frequency sweep test revealed that the <i>η*</i>, <i>G</i>′, and <i>G</i>′′ values increased at higher CaCl₂ concentrations in treatments. The inulin and CaCl₂ had also a significant effect (<i>P</i> &lt; 0.05) on improving the viability and survival of <i>Lactobacillus acidophilus</i>. In general, synbiotic RiC sample containing 3% inulin and 150&#xa0;ppm CaCl₂ had the highest overall acceptability score in terms of sensory evaluation.</p>