The study concerned on the influence of the yeast extract on the growth of bifidobacteria in milk and, also, the improvement of viability of those bacteria in fermented milk with this ingredient, in order to use the results in the technology of probiotic dairy products. The growth of bifidobacteria was better in milk with yeast extract, because the growth rate of bacteria was 4 times higher and the generation time was 4.5 times lower than in simple milk (without ingredient). In conclusion, through the supplementation of milk with yeast extract were managed both the increase of the multiplication of bifidobacteria in milk, and the improvement of viability of those bacteria in fermented milk. Also, the yeast extract has contributed to the improvement of the sensory attributes of the fermented milk only with bifidobacteria, offering to the product a very pleasant cream colors and an interesting taste of cake with fermented milk.
