Reply To: Product Sources – Europe

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“Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.

I don’t understand!!! Surely yoghurt is fermented at room temperature or higher? I would have though that leaving my commercially bought Kefir out of the fridge overnight (for instance) would have increased the fermentation and therefore strength of probiotic? Or am i missing the science bit completely?