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The relationship between certain food and its health benefits has been investigated from many years. People consuming a diet rich in functional or bioactive components are at lower risk of chronic illnesses and with lower mortality rates. Metchnikoff (1907) pointed out the use of fermented milks in the diet for prevention of certain diseases of the gastrointestinal tract and promotion of healthy day-to-day life. Since then, a number of studies have shown that the fermented food products do have a positive effect on health status in many ways. One of the reasons for the increasing interest in fermented foods now-a-days is their recognition to promote the functions of the human digestive system in a number of positive ways to maintain healthy life. Milk and milk products provide an excellent carrier for the probiotic microorganisms and most of them can readily utilize lactose as an energy source for their growth.
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