2.7. Viable probiotic counts after processing and during storage The viability of B. animals was determined in the aged ice cream v mix and also during the first 24 h after the production of the ice cream with added probiotics (0,2,4. 6. 8.12.16 and 24 h). In order to assess the probiotic viability during storage. samples of the ice cream were collected after 7. 30. 60. 90 and 120 days of frozen storage. The B. animalis count was conducted according to Lapierre Underland. and Cox (1992). Briefly. 25 g of sample was aseptically collected and diluted in 225 mL of 0.1 g/100 mL peptone water (oxoid, UK). Serial dilutions were subsequently prepared with the same diluent. Populations of B. animals were enumerated by the pour plating technique using 1 mLof each dilution in MRS-LP agar (oxoid. UK) followed anaerobic incubation (Anaerobic system by Anaerogen. BBL EUA) at 43 °C for 72 h. The results were expressed as log CFU/g and also as survival rate according to Magarinos. Selaive. Costa, Flores, and Pizarro (2007).