During the storage
period of 21 days, the numbers of L. acidophilus were in the range of
8.73e9.11 log cfu/g. According to Turkish Food Codex Communique
on Fermented Milk (No: 2009/25), acidophilus milk must contain at
least a minimum of 6 log cfu/g total specific microorganisms
(Anonymous, 2009). In our study, acidified soymilk beverage with
or without added apple juice met this criterion with a minimum
L. acidophilus count of about 8.73 log cfu/g.