Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

Figure 6

(a) Changes in titratable acidity of frozen yogurt during storage of 0, 15, 30, and 60 d at −18°C. (b) Changes in pH of frozen yogurt during storage of 0, 15, 30, and 60 d at −18°C.

(a)

(b)