It is important to maintain the viability of microorganisms infermented food until the products are consumed reported that three of fivecommercial yogurt products contained 107e108 cfu/g L. acidophilus,whereas the other two yogurt samples contained <105 ofL. acidophilus during the storage period of 5 weeks. L. acidophilus demonstrates therapeutic values while it does notproduce acetaldehyde giving the characteristic buttery flavor ofregular yogurt.
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