The viable probiotic count was the key factor to functionality of fermented milk. At present, many researchers conducted indepth study to improve the number of viable bacteria in probiotic fermented milk in a certain aspect. To apply research results to industrial production better, expounded how to improve and keep the number of viable bacteria in probiotic fermented milk, from three aspects of the selection of strains, researches of probiotic yeast and fer mentation technology of probiotic fermented milk. In addition, future research was put forward from the perspective of molecular biology ...
