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July 1, 1998Journal of Food Science

Survival of Lactic Acid Bacteria in Commercial Frozen Yogurt

M.C. López L.M. Medina R. Jordano

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Abstract

Survival 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 > 10 7 CFU/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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López et al. (1998) studied this question.

synapsesocial.com/papers/6a70c2e66c240de38cdbec5b https://doi.org/10.1111/j.1365-2621.1998.tb15818.x

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