Viability of Lactobacillus acidophilus in acidophilus milk during frozen storage and its potential to lower cholesterol: an In vivo study.

The viability and functional activity of lactic acid bacteria (LAB), such as Lactobacillus acidophilus in a fermented milk product is important. One of the functional activities of the LAB in fermented milk is the ability of the LAB to positively impact the human health. This study aimed to determine the effect of frozen storage on the fermented milk, namely acidophilus milk, based on the nutritional milk quality, the viability of L.