**6. Effective level of probiotic microorganisms**

In order of probiotic to survive, in the gastrointestinal tract, they must be able to tolerate low pH, gastric pepsin, bile salts, pancreatic, and the ability to attach to the intestinal mucosa [7, 8]. Probiotic survival in product is affected by various factors such as pH, acidity, hydrogen peroxide and storage temperature [12, 13] The efficiency of probiotic bacteria in the product depends on the dose, and their survival during storage, its survival in the intestinal environment [14]. Therefore, bacteria cannot survive due to unfavorable conditions during food processing and storage [15]. If probiotics survive, they will change the taste of the final product during storage [16]. Survival means the presence of at least a sufficient number of viable probiotic cells at the time of food consumption [17]. The general agreement on the recommended levels for the amount of probiotics in the product at the time of consumption should contain at least 108 (CFU) / ml or gr [18]. The International Dairy Federation recommends that the minimum concentration of probiotics be around 106 .107 CFU / ml at the end of the shelf life [10].
