The quality parameters of probiotic yogurt with addition of glucose oxidase (250 and 500 ppm, GOXI and GOXII) compared with commercial products available in the Brazilian market were investigated. Microbiological (probiotic bacteria count), physical-chemical (pH, proteolysis) and metabolic activities (production of organic acids, flavor and aroma compounds and fatty acid profile) were performed. High counts were observed for all microorganisms, with values above 9 log cfu/mL for S. thermophilus, and 8 log cfu/mL for L. bulgaricus, L. acidophilus, and Bifidobacterium (P > 0.05). In addition, they presented lower post-acidification values and the highest proteolysis values, which ranged from 4.17 to 4.21 and 0.796 to 0.788, respectively, P < 0.05), as well as exhibited similar results for lactic acid and acetic acid (from 1.34 to 1.37, and 0.72 to 0.79 mg/mL, P > 0.05), and higher values for diacetyl and acetaldehyde. Regards the fatty acid profile, it were observed intermediate values for short- and medium-chain fatty acids (SCFA and MCFA, in the range of 1.82 to 2.20, and 16.3 to 17.07 g/100 g lipids, P < 0.05) and higher values for long-chain fatty acids especially for the yogurt GOX1 (LCFA, in the range of 80.73 to 81.92 g/100 g lipids, P > 0.05). In addition the yogurt GOX1, presented higher values for monounsaturated and polyunsaturated fatty acids (MUFA and PUFA, in the range of 30.14 to 34.26, and 4.04 to 4.12 g/100 g lipids, P < 0.05), as well as, higher values for trans-vaccenic acid and for linolenic and conjugated linoleic acids (C18:1t, C18:2 and CLA, in the range of 3.71 to 3.72, 2.84 to 2.89, and 1.28 to 1.27 g/100 g lipids, respectively, P > 0.05). In a functional food perspective, the addition of glucose oxidase to probiotic yogurts may be an interesting technological option for small and medium-size dairy enterprises to enter to the market of functional dairy foods.