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Use of cryoprotact ants, microencapsulation of bacterial cells _ind acid and The main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of probiotic bacteria present in fennented frozen dairy desserts. Samples of yogurt frozen on stick (with 18% overmn) and in cups (with 100 % overmn) were directly received from a manufacturer and were analysed for the viable populations of L. acidophilus, Bifidobacterium spp, S. thermophillus and L. delbrueckii ssp. bulgaricus. The populations of the two probiotic organisms were very low (<10 cfu/g) even in the freshly frozen products. Viability of yogurt bacteria (5". thermophilus and L. delbruekii ssp. bulgaricus