. traditional fermented foods containing living micro- organisms, and whether this value is maintained during manufac- turing and is provided during the entire shelf life of the product. In this article,. living microorganisms (bacteria) ; and 3) probiotics used as starter organisms combine the positive images of fer- mentation and probiotic cultures. When probiotics are added to fermented foods, . not only probiotic bacteria but also traditional starter bacteria. PRODUCTION AND PRODUCT CHARACTERISTICS OF SOME FERMENTED DAIRY FOODS IN RELATION TO USE OF PROBIOTICS The base for the production