Dr. J.B. PrajapatiJAFARALI K. MOMIN2017-08-042017-08-042008http://krishikosh.egranth.ac.in/handle/1/5810027360Fermented milk products are well known since ancient time and are consumed all over world. The consumption of the fermented milk has sharply increased after the discovery of their probiotic effect. The medicinal plants are also very well known for maintaining and curing the diseases since time immemorial. The ayurvedic literature is full of the application of medicinal plants in well-being of the society. Hence, an herbal probiotic lassi containing medicinal herbs is of key importance in the field of functional and nutraceutical foods. Our present study was planned to assess the potential herbs with lactic acid bacteria in fermented milk and to develop herbal probiotic lassi with additional advantages of the medicinal herbs with combination in probiotic lactic acid bacteriaenDairy MicrobiologyStudyThesis