Abstract
Probiotics have been recognized as an important part of the human diet, imparting health benefits if consumed in adequate amounts. Although use of probiotics in forms of supplements has been on the rise, it is their inclusion into various food products that provides the food industry and health professionals with a strategy to improve the health status of the population. Considering their origin and status, fermented food products, including yogurt and cheese, appear as natural delivery systems for probiotic inclusion. Due to the complexity of properties of fermented foods, selection of probiotic strains that can thrive under such conditions yet achieving required therapeutic concentrations, maintaining viability and activity to deliver necessary physiological benefits is of paramount importance. This article provides a brief encounter of probiotic history, required selection characteristics, postulated and confirmed health benefits in addition to performance in yogurt and cheese.
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