More than one half of the U.S. population has elevated cholesterol (levels of 200 mg/dL or higher), putting them at increased risk for cardiovascular disease (American Heart Association, 2005). Results from animal and human studies suggest that certain dairy products fermented with appropriate strains of lactic acid bacteria and bifidobacteria have a moderate impact on blood cholesterol-levels (Pereira et al., 2002). Probiotic bacteria ferment indigestible carbohydrates to produce short chain fatty acids in the gut, which influence the levels of blood lipids by impacting hepatic cholesterol synthesis and/or by affecting the redistribution of cholesterol from the plasma to the liver. Some probiotic bacteria may also interfere with cholesterol absorption from the gut by deconjugating bile salts or by directly assimilating cholesterol (Pereira et al., 2002). Short-term intervention studies show that consumption of yogurt also affects the levels of total cholesterol and LDL-cholesterol (Agerholm-Larsen et al., 2000) . Long-term daily consumption of yogurt has been shown to help in the management of healthy cholesterol levels (Kiessling et al., 2002).