Ingredients (hydrolyzed caseins, whey proteins, fats and fatty acids, ascorbic acid, cysteine) have been supplemented to growth media to understand their influence on the growth and to enhance the viability of commonly used yogurt cultures and probiotic cultures. The objective of the current study was to determine the influence of protein, phospholipids and fat extracted from cream or whey protein phospholipid concentrate (procream) on yogurt [Streptococcus salivarius ssp. thermophilus (ST-M5) and Lactobacillus delbrueckii ssp. bulgaricus (LB-12)], and probiotic cultures [Lactobacillus acidophilus (LA), Bifidobacterium lactis (BL)]. Control broths and broths containing ST-M5, LB-12, LA, and BL, in equal concentrations, were supplemented with procream or with fat extracted either from cream (FC) or from procream (FP), and incubated at 42°C for 4 h to mimic yogurt fermentation. The total fat was 1% in all media broths. The viability of yogurt and probiotic bacteria was selectively enumerated after 2, 4, and 6 wk of refrigerated storage. Viability of ST-M5 did not significantly differ across shelf life. In contrast, LB-12 and LA had significantly better viability in broths supplemented with procream; FC and FP did not influence viability. Viability of BL was particularly enhanced by dairy ingredients; at the end of 6 wk, significantly higher viability was observed in broth supplemented with procream than FP. Viability in broth with FP was significantly higher than FC, and viability in broth with FC was significantly higher than control. The higher viability observed in broth supplemented with FC and FP is attributed to assimilation of needed phospholipids and fatty acids by BL. Improvement in the viability of yogurt and probiotic bacteria in broths supplemented with procream is attributed to the synergistic impact of protein substrates, phospholipids and fat.