Paper Title
Technological Aspects Related to Prebiotics Inclusion in the Macedonian Dairy Industry

Abstract
Probiotic dairy products have been defined as “food containing live micro-organisms believed to actively enhance human health by improving the intestinal microbial balance”. This study was carried out to evaluate the growth and viability of probiotic bacteria Bifidobacterium bifidus in natural set-yogurt during the period of 28 days (0, 1, 7, 14, 21, 28 days). Three series of fermented cow’s milk have been taken, prepared in three variants as follows: the first variant (B) was prepared by the addition of the prebiotic Fibregum B, the second variant (P) with the addition of a prebiotic Fibregum P and the third variant of the fermented milk without prebiotic, served as the control variant (K). The dynamic of probiotic’s bacteria growth and development was determined using a colony reader (pbi international F4). The count of probiotic bacteria Bifidobacterium bifidus was higher in natural set yogurt with prebiotic inclusion compared to the control variant without prebiotics. It has been concluded that the development of bacteria depends on the conditions and stage of production and the type of prebiotic. Key words - Prebiotic, Bifidobacterium bifidus, natural - set yogurt, dynamic.