Does freezing microorganisms such as probiotics kill them? If not, what is the process that allows them to "come back to life" after the temperatures are increased?
As an example, lets say you freeze a yogurt (whether it be Greek, Australian, Turkish, Indian, Russian, European, or Western) and eat it while frozen. Would the probiotics in the yogurt "come back to life" and be beneficial?
Specifically, I am referring to freezing refrigerated yogurts, and not products that are sold as "frozen yogurts".
What's the biological basis for this?
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