Probiotic Yoghurt

Project profile at a glance
  • Yogurt, which is made from milk, is species specific for mammals not birds! The lactobacillus in yogurt (which is probably harvested from the stomach of a cow and is species specific to mammals) will not thrive and multiply in the avian gut.
  • The term "Probiotic" has been given many meanings, but it now generally recognized as a fermented dairy product containing live lactic acid bacteria that have been specially selected to provide specific health benefits.
  • Frozen yogurt is a low acid product, The frozen yogurt environment is not optimum for survival of bacteria. The freezing process of the mix may cause a loss of ¹/2 to 1 log cycle
  • Yogurt will be manufactured using two different varieties of probiotic cultures. Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria may be added to yogurt as probiotic cultures. Probiotic cultures benefit human health by improving lactose digestion, gastrointestinal function, and stimulating the immune system.
  • Streptococcus thermophilus is one of the most important bacteria used in dairy industry (in the manufacture of yogurt, together Lactobacillus bulgaricus and some cheese products). These species are included in the GRAS group (Generally Recognized As Safe).
  • Streptococcus thermophilus are generally used for the fermentation of milk but as well as for its role as probiotic, alleviating symptoms of lactose intolerance or other gastrointestinal disorders and for its antimicrobial effects.
  • Basal diet containing rat-chew was mixed with plain yoghurt or probiotic yoghurt prepared with Bifidobacterium bifidum DSM20456, and was fed to male albino rats up to 45 days for assessing the impact of probiotic yoghurt on faecal counts of coliforms, body weight gain, and serum cholesterol levels.
  • The probiotic market, especially dairy products such as yogurts and fermented milks, has experienced rapid growth in Europe. The most active area within the functional foods market in Europe has been probiotic dairy products, in particular, probiotic yogurts and milks.
  • Scientists say there should be one million to one billion active cultures per gram to be probiotic. The market, which is made up of cultured fluid, non-drinkable yogurt and non-pourable cultured dairy, was estimated at just under $9.7bn
General Information
  • Live, Active and Probiotic: The Yogurt Culture
  • Probiotics
  • Understanding Probiotics
  • The New World Of Probiotics
  • Yogurt

Company Profile & Suppliers

  • Company from Ohio
  • Company from US
  • Company from Malaysia
  • Company from England
  • Company from California
  • Global Suppliers of Probiotic Yogurt


  • American Consultant
  • Consultant from London
  • Consultant from California
  • Consultant from USA
  • Probiotic Consultants List

Production Process

  • Custom Probiotic Starters
  • Probiotic Culture Survival and Implicationsin Fermented Frozen Yogurt Characteristics
  • The Production of Yoghurt with Probiotic Bacteria Isolated from Infants in Jordan
  • Controlling and reduction of the dissolved oxygen content in yoghurt.
  • Probiotic Low fat Yogurt Manufacture Using High Hydrostatic Pressure
  • Yogurt Production
  • Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt


  • Consumer acceptance of yogurt containing probiotics encapsulated in alginate beads coated with chitosan
  • Streptococcus thermophilus Reisolation from Yogurt
  • Impact of Feeding Probiotic Yogurt Containing Bifidobacterium bifidum DSM20456 on Growth Performance in Albino Rats
  • The potential role of probiotics in reducing poverty-associated infections in developing countries
  • Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp.
  • Clinical Trials With Probiotics In H. Pylori-Colonized Subjects
  • Yoghurt & Probiotics


  • Principles and methods of microencapsulation of probiotic microorganisms
  • The Importance of Probiotics
  • Taxonomy and important features of probiotic microorganisms in food and nutrition
  • New technologies will shed light on how beneficial bacteria might help our health
  • Control of Enterohemorrhagic E. Coli 0157:h7 in Cattle by Probiotic Bacteria and Specific Strains of E. Coli
  • Probiotic Formulation
  • Lactic Acid and Bacteria-Containing Probiotics Products
  • Powder for the Preparation of Probitic Yogurt Food
  • Formulation to Increase in Vivo Survival of Probitic Bacteria and Extend their Shelf- Life

Project Information

  • Functional Foods in Relation to Health and Disease
  • The Dog Food Project
  • Mechanisms of Protection and Intestine Colonization of Probiotic Bacteria OFfered by Milk Fat Globule Membrane in Yogurt as Determined by Laser Tweezers
  • Self-flavouring yogurt project
  • Western Heads East receives Award of Excellence in Internationalization


  • Actimel
  • Champion Probiotic Yogurt
  • Probiotic yogurt drink
  • Pro-96® Acidophilus Probiotic
  • Health Products of Probiotics
  • Probiotic Supplements and Foods


  • Benefits of Probiotics (Active Culture) in Yogurt
  • Probiotics – Friendly Bacteria with a Host of Benefits
  • Health Benefits of Taking Probiotics
  • Prebiotic and probiotic


  • Marketplace for Probiotics
  • Potential benefits of probiotics
  • Probiotics and health to drive US yogurt market
  • Dannon stands up to 'fraud' probiotic claims
  • Market potential for probiotics


  • Probiotics Affect Metabolism
  • Traditional Greek Yogurt With Probiotics
  • Final report of "Probiotic Microorganism Cultures in Food"
  • Probiotic effects on experimental graft-versus-host disease: let them eat Yogurt
  • Scientists expand probiotic soy yoghurt potential
  • Indian researcher reveals how yogurt drinks affect metabolism