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Viability of Bifidobacteria in Commercial Dairy Products during Refrigerated Storage

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Commercial milk and two brands of yogurt containing bifidobacteria were obtained from retail outlets. All products were evaluated for viability of bifidobacteria and lactic acid bacteria during refrigerated storage at 4°C. Milk was evaluated at 9, 6, and 3 days prior and past its expiration date. The yogurts were evaluated at 3, 2, and 1 week prior and past their expiration. Viability of bifidobacteria and lactic acid bacteria in milk and yogurt remained above 106 CFU/ml or g until the expiration date of the respective products. This microbial concentration is the recommended minimum dose to receive the health benefits of these organisms.

Document Type: Research Article

Affiliations: Michigan State University, Department of Food Science and Human Nutrition, East Lansing, Michigan 48824-1224, USA

Publication date: March 1, 2000

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