When you freeze yogurt, does the bacteria culture (which promotes good digestion) die?
Yes the bacteria will mostly die. (the micro phrase is become inactive). The person who works for Dannon (if they really do) should know better. When Dannon freezes cultures they use a quick freeze method usually with liquid nitrogen or CO2. In your regular freezer they will become inactivated because of the slow freezing that occurs (causes the cells to lyse). There will be some that survive and the extracellular products (which are beneficial) are still there. You should keep freezing yogurt if that is a way to extend shelf life and keep you eating it rather than throwing it away.
