It was observed that the treatments significantly affected the pH, acidity, and the contents of protein, total solids, ash, and lactose of the yoghurts. With regard to the acidification of the product, the yoghurt containing free L. acidophilus LA-5 showed lower pH and higher acidity than that produced with the microencapsulated microorganism. Although immediately after fermentation both yoghurts with free and microencapsulated L. acidophilus LA-5 showed pH of 4.81 ± 0.02, a greater decrease in pH values was observed after the first day of refrig- erated storage for the yoghurt containing free L. acidophilus LA-5 when compared to the microencapsulated microorganism, with pH values of 4.34 ± 0.02, and 4.50 ± 0.02, respectively. The same behavior was observed for acidity. The lower acidity of the product containing the mi- croencapsulated microorganism may be an advantage for the probiotics survival during refrigerated storage. The lower acidification behavior was reported by Kailasapathy (2006), who compared set yoghurt