Probiotics are of great beneficial functions, especially on gastrointestinal health. Probiotic yoghurt is gaining popularity for it is the main way to supplement probiotics. In this study, a novel probiotic yoghurt was made by adding a freeze-dried aerotolerant Bifidobacterium animailis subsp. lactis Qq08 (Bl Qq08) to traditional yoghurt. Microbial, physical, chemical and flavor changes of the yoghurt during cold storage were analyzed weekly to study the effects of Bifidobacterium addition on the yoghurt quality. Results showed that the addition of Bl Qq08 didn’t significantly affect the cell viabilities in yoghurt which kept above the recommended level. Chemical and flavor characteristics of the probiotic yoghurt kept similar or turned better, indicating that the lyophlized Bl Qq08 was an excellent probiotic bacteria to product yoghurt.