Résumé:
Dairy products have always been viewed by consumers as nutritious products and are an important part of the diet. In recent years, the incorporation of probiotic bacteria as food additives has given rise to an increasing consumption of dairy products. The effectiveness of bifidobacteria depends on their viability which must be maintained during the technological process, storage and preservation.
The object aimed for the realization of the present work was, the manufacture of a fermented milk with bifidus, because of the interest which it can bring to the health of the consumer due to the exceptional situation of the conditions of the training course, one was limited to a bibliographic study in which was limited to the chapters relating to generalities on milk, the presentation of fermented dairy products mainly fermented milk of the L'ben type, the characteristics of lactic acid bacteria genus bifidobacterium. Finally a chapter that will focus on the characteristics of probiotics and prebiotics. For the second part we have set out to describe the manufacturing process of bifidus fermented milk and the presentation of three articles related to research on the interest and effect on the fermentation of milk.
