1. frozen yogurt composition comprising non-replicating probiotic microorganisms in a quantity from about 10to 10KOE per serving wherein the non-replicating probiotic microorganisms are given in non-replicating state by heat treatment or extrusion shear obrabotkoy.2. Frozen yogurt composition according to claim 1, containing about 0-12 wt.% Fat, about 5-15 wt.% Non-fat dry milk, about 5-32 wt.% Carbohydrates, about 1-5 wt.% Protein and has a total content dryness of about 30-45 wt.%. 3. Frozen yogurt composition according to claim 1, further comprising about 1-25 wt.% Sahara.4. Frozen yogurt composition according to claim 1, further comprising a food base, associated with frozen yogurt, wherein such substrate is edible for humans and comprising prebiotiki.5. Frozen yogurt composition according to claim 1, further comprising a prebiotic, for example, oligofructose and inulin.6. Frozen yogurt composition according to claim 4, wherein the food base comprises from about 0.1% to about 10% of prebiotics and / or probiotics are selected from the group consisting of vegetable pectins hito-, fructose, gentio-, galacto-, izomalto-, manno- or xylo-oligosaccharides soybean oligosaccharides, Polymnia sonchifolia, artichoke, oat, onion and asparagus or kombinatsiy.7. Frozen yogurt composition according to claim 1, wherein the probiotic microorganisms are given in the state of non-replicating high temperature treatment at at least 71,5 ° C for at least 1 p.8. Frozen yogurt composition according to claim 7, wherein the heat treatment is high-temperature treatment for about 1-120 seconds at about 71,5-150 ° C, etc.1. Композиция замороженного йогурта, содержащая нереплицирующиеся пробиотические микроорганизмы в количестве от около 106 до 1012 КОЕ на одну порцию в которой нереплицирующиеся пробиотические микроорганизмы приведены в нереплицирующееся состояние тепловой обработкой или экструзионной сдвиговой обработкой.2. Композиция замороженного йогурта по п.1, содержащая около 0-12 мас
