Yes and no. Not all yogurts are created equal. Freezing yogurt does not destroy the cultures. Frozen yogurt with the Live and Active Cultures (LAC) seal will have at least 10 million live and active cultures per gram of yogurt at the time of manufacture. However, the LAC seal program is voluntary, so some frozen yogurts without the seal may also contain active cultures.
Freezing yogurt can reduce the number of live probiotics, but it does not completely kill them. The freezing process can damage some of the probiotics, leading to a decrease in their effectiveness.
Freezing yogurt can reduce the number of live probiotics present, but it does not completely kill them. The freezing process can damage some of the probiotics, leading to a decrease in their effectiveness.
Yes, freezing Greek yogurt can reduce the number of live probiotics present in it, but not necessarily kill all of them. The freezing process can damage some of the probiotics, potentially reducing their effectiveness.
Freezing yogurt does not kill all the bacteria present in it, but it can reduce the overall number of live bacteria. Some bacteria may survive the freezing process, but the cold temperatures can affect their viability and activity.
Yes, live cultures in yogurt can die when frozen.
I am not an expert, but my experience has been that freezing does not destroy the cultures. I make my own yogurt and to have starter, I buy a quart of plain yogurt and freeze it in ice cube trays. The frozen starter still makes a good yogurt, so the cultures clearly survive the freezing. Previously frozen yogurt is not very palatable out of the freezer, in my experience.I think cold in general doesn't bother microbes in the short term (six months to a year, something like that). Cold puts microbes in suspended animation, but heat kills them.
The live culture in the yogurt does not die when frozen, it becomes dormant instead. After you thaw or eat the yogurt, the dormant culture comes back to life.The amount of 'live culture' in commercially sold 'frozen yogurt' may only be a fraction of culture compared to regular yogurt. It has to do with the manufacturing process, and not the effect of temperature.The 'live culture' does die when the yogurt is heated. Heat treated or pasteurized yogurt have no live culture.I am from India. I always make Dahi (yogurt) at home. I whip and freeze a part of yogurt to start next batch. I thaw out the frozen yogurt in the refrigerator, whip it and use it as a starter for the next batch. When the yogurt is frozen, it does lose the texture. That's is the reason i whip the yogurt before freezing and after thawing.
You can eat the yogurt or put it directly into the vagina. Be sure the yogurt has the live cultures.
Regular yogurt may not always contain live and active probiotics. Some yogurts are heat-treated after fermentation, which can kill the beneficial bacteria. To ensure you are getting probiotics, look for yogurts labeled as containing live and active cultures.
Yes, you can freeze probiotic yogurt without significantly affecting its beneficial bacteria. However, some of the live cultures may be damaged during the freezing process, which could reduce the overall effectiveness of the probiotics.
No. Frozen yogurt does not contain the active cultures (probotics) that non frozen yogurt has. If it has acidophilus listed in the ingredients, or if it lists live active cultures, then it has probiotics. But this is only in yogurt in the refrigerated dairy section, not the frozen kind.
It needs to be 'live' yoghurt with natural cultures.