The objective of this study was to evaluate the survival of two probiotic micro‐organisms, Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis, in a milk‐based dessert (2.7% fat) with cranberry sauce added. B. lactis had a final concentration of 1.99 × 106 cfu/g after 21 days of study, with a logarithmic decrease of 8.87%. On other hand, L. casei Shirota had a final concentration of 2.05 × 107 cfu/g at the end of the same period, a logarithmic decrease of 8.41%. Statistical analysis showed that significant differences existed between both micro‐organisms and over various storage times, the more viable micro‐organism being L. casei Shirota, which decreased less than one logarithmic cycle after 21 days.

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