Lactobacillus rhamnosus GR-1is considered to be an effective probiotic agent with therapeutic properties. Probiotic products containing L. rhamnosus GR-1 have been proven to help maintain a favorable microbial balance in the intestine and can survive in intestinal tract without induction of systemic immune or inflammatory responses. The objective of this study was to measure survival of L. rhamnosus GR-1 in fermented dairy products supplemented with various functional components that may be considered as prebiotic agents over storage period. Five formulations of milk (1% fat) with 4% (wt/vol) honey (H), 0.05% (wt/vol) stevia (S), 2% (wt/vol) inulin (I), 1.5% (wt/vol) ginseng extract (G), 2.5% (wt/vol) moringa (M) powder and one with no additives (C) were prepared. The mixtures were autoclaved for 15 min, cooled to 37°C, and inoculated with 2% of L. rhamnosus GR-1 mixture and then were incubated anaerobically at 37°C overnight. Selective MRS agar containing 0.015g/L fusidic acid was used to enumerate L. rhamnosus GR-1 after 1, 14, and 28 d of storage at 4°C. There were no other lactic acid bacteria in the samples. L. rhamnosus GR-1 remained viable (10⁷ cfu/mL) in all samples over 28 d of storage. There was no significant difference (P > 0.05) in colony counts among different treatments during storage period. This study demonstrates that fermented dairy products combined with various functional components could be considered as suitable vehicles to deliver L. rhamnosus GR-1 to consumers.