Mycobacterium avium subsp. paratuberculosis (Map) bacteria are an etiological agent of the Johne’s disease in ruminants and they have, likely, their role in the occurrence of the Crohn’s disease and type I diabetes in humans. Those microorganisms are able to survive under the conditions of milk pasteurization of short duration (71.7°C/15 s). Milk from cows infected with paratuberculosis contains Map cells, however, milk could also be contaminated by contacting faeces or in the successive phases of milk processing. The sample percentage of cumulative milk with Map ranges between 2 and 70 %. It was reported that the Map cells were present in 6.5 to 12.0 % of pasteurized milk samples, in ca. 20 % of cream samples, in more than 12 to 50 % of cheese samples, and in 35 % of milk powder samples. There are no reports regarding the Map cells isolated from fermented milk beverages in the market, but those microorganisms were found to survive in the cold stored yoghurts. In the fermented milk with added probiotic strains of bacteria, the count of Map decreased from 1.2 to more than 3.8 log depending on both the Map strain and the probiotic.