Yogurt is a functional food, a fermented dairy product obtained because of the fermentation of the acidlactic bacteria of the milk. It has been widely known through many years for its effects on human health, among which colon cancer prevention, reduction of cholesterol, improvement of the intestinal bacteria, effects on the immune system and prevention of helicobacter pylori, among others, can be highlighted. The bacteria responsible for these effects are the acid-lactic-probiotic, such as bifid bacteria, strepto coccus and, mainly, lactobacillus.