The aim of this graduate thesis was to investigate the influence of the transglutaminase-induced caseinate microencapsulated probiotic culture Lactobacillus helveticus M92 and transglutaminase on the quality and sensoric properties of set-style yoghurt. Fresh homogenised milk with 3,3 % of milk fat was used for the yoghurt production, with addition of microencapsulated probiotic strain L.helveticus M92 and transglutaminase (TGase) activated during 1,5 h at 55 °C. Enzyme inactivation was completed by pasteurization of milk during 15 minutes at 85 °C. Milk was inoculated with the yoghurt starter culture (BT10X and 100F) and microencapsulated probiotic culture L. helveticus M92, after cooling to the temperature of 43 °C. The control was yoghurt performed with yoghurt starter culture (BT10X and 100F) and with the addition of free probiotic cells of L. helveticus M92 without TGase. Physico-chemical parameters of milk and set-style yoghurt, as well as viable cell counts of probiotic culture L. helveticus M92, and sensoric properties of produced set-style yoghurt were determined. The results have shown that the time of fermentation of the set-style functional yoghurts produced with the addition of microencapsulated L. helveticus M92 probiotic cells and with microencapsulated L. helveticus M92 probiotic cells where TGase was added, was shortened compared with control yoghurt. The results of sensoric analysis have shown that the yoghurt with added microencapsulated strain and TGase had better sensoric properties, while yoghurt with added microencapsulated strain without TGase, has shown better properties for odour and flavor, during the storage. The viable cell counts of probiotic strain L. helveticus M92 in all samples of produced yoghurt was maintained above 106 CFU/ml during the 21 day of storage at 4 oC, what is in accordance with the claims set up for probiotic products.