Probiotics and prebiotics in dairy products have gained increasing attention due to their potential health benefits and functional properties. Probiotics are beneficial microorganisms that help maintain intestinal microbiota balance, while prebiotics are non-digestible compounds that stimulate the growth of beneficial gut bacteria. Their incorporation into dairy foods has been associated with improved digestive health, nutrient absorption, and product functionality. However, challenges related to microbial survival during processing and storage, interactions with the dairy matrix, and strain-specific limitations remain significant. This review presents a bibliometric analysis of recent scientific advances involving probiotics and prebiotics in dairy products. The bibliometric analysis revealed a marked increase in publications over the last decade, with research concentrated on gut microbiota modulation, functional dairy foods, fermentation technologies, and health-promoting effects. The results also indicate the relevance of bacterial groups such as lactic acid bacilli and Bifidobacterium, as well as the growing interest in synbiotics and bioactive compounds. Additionally, emerging technologies, including microencapsulation, ohmic heating, and ultrasound, are discussed as promising strategies to improve probiotic stability, functionality, and industrial application in dairy systems. Overall, the findings highlight that the successful development of probiotic and prebiotic dairy products depends on the integration of strain selection, matrix compatibility, and emerging technologies to ensure stability, functionality, and industrial applicability.
D’Almeida et al. (Thu,) studied this question.