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Fermented milks are an excellent vehicle for the inclusion of functional ingredients of dairy or non-dairy origin, such as probiotic bacteria, prebiotic carbohydrates, dietary fiber, and antioxidant compounds, among others. Lactic bacteria contribute to the bacteriological safety of the product and confer it a feature series from a sensorial, technological and nutritional point of view (Santillán-Urquiza et al., 2014; Holck et al., 2017). Beneficial properties of fermented milks can be attributed to the microorganisms and the different products released during the fermentation process (Leroy & De Vuyst, 2004; Marco et al., 2017).

Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration