https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AProbiotic%2F17%2FenTranslations:Probiotic/17/en - Revision history2026-09-13T21:54:54ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Probiotic/17/en&diff=139981&oldid=prevFuzzyBot: Importing a new version from external source2024-04-16T06:48:26Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Yogurt labeling ===<br />
The [[National Yogurt Association]] (NYA) of the United States gives a "Live & Active Cultures Seal" to refrigerated yogurt products that contain 100 million cells per gram, or frozen yogurt products that contain 10 million cells per gram at the time of manufacture. In 2002, the FDA and WHO recommended that "the minimum viable numbers of each probiotic strain at the end of the shelf-life" be reported on labeling, but most companies that give a number report the viable cell count at the date of manufacture, a number that could be much higher than that which exists at consumption. Because of the variability in storage conditions and time before eating, exactly how many active culture cells remain at the time of consumption is difficult to determine. The survival of probiotics was strongly dependent on the storage temperature and remarkable viability loss occurred in room temperature compared to refrigerated storage.</div>FuzzyBot