Fermented milk

How to select the best probiotic strain for yogurt

Consumers want more from yogurt; they’re demanding functional benefits such as gut health and immunity. So which probiotic is best to add to yogurt and other fermented milk products? This article helps find the answer, with a focus on probiotic strains’ compatibility with yogurt starter cultures, as well as their performance, viability and sensory impact. These are key considerations when selecting probiotic strains for yogurt.

Consumers expect innovation and differentiation

While the fermented milk category is well-established with high penetration, consumers still expect innovation and differentiation¹. That helps to explain the growing demand for yogurt and other products with functional benefits. From gut health to immunity, consumers are hungry for more. Yogurt manufacturers working to deliver on consumers’ expectations need to select the best probiotic strains for yogurt. That takes a clear understanding of the science behind the strains and their application performance in fermented milk.

This article focuses on functional benefits, performance and technical considerations. These are key considerations when selecting the best probiotic yogurt strains.

What’s the definition of a probiotic?

Probiotics are defined as live microorganisms that confer health benefits when consumed in adequate amounts². Not all probiotics are equal however. Probiotic benefits are strain specific. That means that each strain must be individually studied for its effects. And these effects must be demonstrated in clinical trials. Probiotics used in fermented milk include two of the world’s most-documented strains; Lacticaseibacillus rhamnosus and Bifidobacterium animalis subsp. lactis. Other well-documented strains used in fermented milk include Lacticaseibacillus paracasei subsp. paracasei, and Lactobacillus acidophilus.

Which probiotic is best to add to yogurt and other fermented dairy?

The answer to this question depends first and foremost on your desired health benefit for your consumers. Strain-specific benefits associated with various probiotic strains include digestive support, immune function support and emerging benefits linked to the gut–brain axis. By selecting strains aligned with these benefits, you can unlock targeted product positionings. It's also important to stress that probiotics is a heavily-regulated category. So it’s crucial to understand how to communicate probiotic benefits for strategic advantage.

Which probiotic performs best in yogurt?

The key is to select the best probiotic strains for your yogurt — strains that are aligned with your intended product concept. That’s why it takes an understanding of microbiology and fermentation to choose the best strain. The following characteristics should guide your selection:

Compatibility Starter cultures drive acidification in yogurt and other fermented milk products. It’s essential that the probiotic strains you select are compatible with your starter culture. That ensures they can grow together in the yogurt matrix.
Robust performance Strains need to demonstrate tolerance to the product matrix and fermentation conditions. It’s essential that the cell count grows and/or remains stable throughout the fermentation process and further processing.
High viability throughout shelf life It's essential that your product delivers its intended benefits at the point of consumption. So stability during storage is a must for probiotic strains in yogurt.
Balanced sensory contribution Strains shouldn’t have any negative effect on your yogurt’s flavor, texture, mouthfeel or aroma. Post-acidification management is also key. Minimizing pH changes after fermentation helps preserve taste and texture over time. All these outcomes need to be consistent across production batches. Your probiotic strains for yogurt should support this goal.

Selecting the best probiotic strains for yogurt takes scientific, process, and application expertise. With this expertise, you'll be able to identify the best strains to take your fermented milk products to the next level.

By Dorte Eskesen, Senior Manager, Scientific Affairs, Dairy Health, Novonesis

Dorte’s education in Human Nutrition from the University of Copenhagen in Denmark sparked her passion for bringing health-focused solutions to life. For more than 20 years, she’s translated science into value across the food ingredient, dietary supplement and infant formula segments. Her career has spanned a range of positions related to nutrition, research and scientific affairs. For the past 15-plus years, her focus has been on probiotic research and clinical development. She is currently a Senior Manager in Novonesis’ Scientific Affairs team, with a focus on the company’s range of documented probiotics for food applications. Building on the science behind the microbial strains, she investigates their benefits as they relate to health, gut and immune function, the gut-brain axis and the gut microbiota. Follow Dorte.