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At thepresent time, interest is being gained by foods not only in terms of taste andimmediate nutritional needs, but also in terms of their ability to providespecific health benefits beyond their basic nutritional value. Yogurt and particularly probiotic yogurts contribute tohealth by providing natural nutrients and by enrichment of the intestinalmicrobiota with lactic acid bacteria and probiotic cultures. They provideseveral benefits for humans. The consumptionof fermented dairy products shows an upward tendency worldwide. People have been aware of the high nutritional value and excellent sensory properties of these products. Dairycompanies endeavor to maintain and stimulate these favorable tendencies by improving quality continuouslyand widening the assortment of products. Newtechnology need to be developed to ensure probiotic stability for a long period.

The viability of probiotics is a key parameter fordeveloping probiotic food products. Consumers would need to ingestconsiderably less medicine and artificially produced vitamin and mineralsupplements if fermented milks were enriched with vitamins, proteins, essentialfatty acids, and trace elements of natural origin. Anumber of important advances have occurred in recent years that are slowly movingthe field into new areas. New products are being developed for use as healthyfood, these products include algae.

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Algae are gaining interest due to theirunique composition and possibilities of wide industrial applications. Algae hasbeen used for many years as human food because of its high protein content,minerals, vitamins and bioactive substances. Thepresence of bioactive substances in algae isof great importance because it further improves the high nutritionalvalue of fermented milks, prevents the growth ofundesirable micro-organisms and is also essential for texture and flavor.The use of algaein fermented milk is a simple way for attaining thepresent goal.

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