Abstract
ABSTRACTSurvival of constitutive lactic acid bacteria (LAB) was studied in 265 samples from three batches of commercial frozen yogurt stored at ‐23°C for one year. The total LAB in the three batches was > 107CFU/g, and batch C was comprised exclusively of streptococci. Decreasing LAB counts in batches A and B were very slight. Experimental storage conditions resulted in the survival of LAB even after the 60 to 67 wk period.
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