QT:{{”
not finding very good data on how much of the bacteria will survive freezing in yogurt.
This “ask the professor” column matches intuition.
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http://tuftsjournal.tufts.edu/2008/06/professor/01/
However, these two sources say there’s no loss in viability… https://www.sciencedirect.com/science/article/pii/S0022030200749277?via%3Dihub
Holcomb et al. (1991) reported that both L. acidophilus and
Bifidobacterium were able to survive and grow in soft-serve frozen yogurt after freezing [Holcomb, J.E., Frank, J.F. and McGregor, J.U. (1991), Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in soft-serve frozen yogurt. Cult. Dairy Prod. J. 26, 4-5.]
pre-frozen yogurt can contain active cultures — just have to check the label.
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