Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The research today focuses on methods of increasing viability of the live cultures, particularly the probiotics, as they are responsible for conferring the health benefits of yogurt. One of the way to improve yogurt both in terms of its potential as a healthy food and as an appetizing product by using Bifidobacterium longum ATCC 15707 this probiotics bacteria effected to reducing symptoms of lactose intolerance, improvement the taste of yogurt and...