The survival of yogurt cultures during manufacture and storage of yogurt ice-cream (frozen yogurt) made industrially was studied. Freezing of yogurt mixed did not change significantly the population of yogurt cultures. The number of viat cells decreased gradually during the storage at -25°C. The population of Lbc. bulgaricus accounted from 7.1 x 10⁶ to 2.9 x 10⁷ CFU/g and of Str. thermophilus from 1.5 x 10⁶ to 1.1 x 10⁸ CFU/g after ten months of storage.
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