Probiotics are living microorganisms which when ingested have beneficial effects on the equilibrium and the physiological functions of the human intestinal microflora. Probiotics have been recently defined as “live microbes which transit the gastro-intestinal tract and in doing so benefit the health of the consumer (Tannock et al., 2000). The origin of cultured dairy products dates back to the dawn of civilization. Metchnikoff’s studies into the potential life-lengthening properties of lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus, inspired Japanese scientist Minoru Shirota to begin investigating the causal relationship between bacteria and good intestinal health. Bifidobacterium were first isolated from a breast-fed infant by Henry Tissier in 1900. live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance (Roy Fuller,1989). The micro biota of a newborn develops rapidly after the birth. It is initially dependent mainly on: the mother’s micro biota, mode of delivery, birth environment and rarely genetic factors. After infancy probiotics are supplied to us by raw foods; lactic acid fermented foods. Now a day, consumers are aware of the link among lifestyle, diet and good health, which explains the emerging demand for products that are able to enhance health beyond providing basic nutrition. The release of different bioactive peptides from milk proteins through fermentation by LAB is now well documented. PUFA (polyunsaturated fatty acids) is higher than saturated fatty acids in meat products. Probiotics are extremely sensitive to heat and other processing conditions. New technologies, like microencapsulation and immobilized cell technologies, offer additional protection to probiotic organisms and new ways to include probiotics in foodstuffs.

Key Words: Dairy Products; Probiotics; Supplement; Peptides; Fermentation; PUFA; Processing.