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Today, consumers' desire for beneficial food products such as probiotic drinks is increasing, therefore, in this research, the production of a beneficial synbiotic dairy drink based on milk, Ganoderma extract and Lactobacillus casei azad and capsules has been done. In the first phase of extracting ganoderma by percolation method, in the second phase of encapsulation of probiotic bacteria and in the third phase, a beneficial dairy drink was produced. Statistical analysis was performed using spss V.25 software at the level of probability (p ≥ 0.05). The results of this research showed that the average hydrolysis of milk protein increased until 40 hours and then decreased until 120 hours.The sensory evaluation of the aroma score in some of the drink treatments showed a statistically significant difference, so that the drink containing Ganoderma extract and Lactobacillus casei capsules had the highest and the drink prepared from the extract alone had the lowest aroma score. The pH analysis showed that lactic bacteria At the end of the logarithmic growth period, the pH has been reduced to 4.5, which is important from a technological point of view and preventing the growth of other unwanted microorganisms. Also, the results of total bacterial count, Escherichia coli and Staphylococcus aureus bacteria count were negative and no growth was observed. Therefore, it can be said that the ultra-beneficial dairy drink produced in this research is a product with an average shelf life and can be offered for 30 days in the best case to have the most health benefits

Keywords: Dairy drink, beneficial, Ganoderma, Lactobacillus casei, encapsulation

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