Can you freeze yogurt?
By
Dr Daniel Vazquez Maldonado (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Daniel Vazquez Maldonado, PhD(c), is a nutritionist with a postgraduate degree in pharmaco-biological sciences, with expertise in gut microbiota, probiotics, prebiotics, and molecular and human nutrition.
Dr Daniel Vazquez Maldonado Highlights:
- He has taken different courses at the National Institute of Genomic Medicine, Mexico, which has allowed him to strengthen his knowledge in research and genomic sciences.
- PhD(c) in pharmaco-biological sciences, working on developing a functional food with probiotics/prebiotics, and evaluating its anti-inflammatory effect at Universidad Autonoma de San Luis Potosi.
- Master’s degree in pharmaco-biological sciences, focused on obtaining prebiotics from regional plants such as agave and studying its effect on body composition and gut microbiota at Universidad Autonoma de San Luis Potosi.
- Bachelor´s degree in Nutrition, graduated by thesis, focused on developing fortified foods with amaranth and evaluating its physicochemical and nutritional properties, at Universidad Autonoma de San Luis Potosi.
“Don’t be scared when you hear that we are surrounded by bacteria or microorganisms and that they even live in our bodies, science has shown that there are more good ones than bad ones, probably just like people around the world. -Dr. Daniel Vazquez Maldonado
Professional experience
Along with his postgraduate studies, Dr. Daniel Vazquez Maldonado has taken several courses on Nutritional Care Process, and worked as a nutritionist in private practice, since the completion of his undergraduate studies, to date.
As a result of his research work and actual trajectory, Dr Daniel Vazquez Maldonado is part of the State System of Researchers of San Luis Potosi and has participated as a reviewer in online courses for scientific presentations and evaluating projects in national science events.
He has also worked as a professor at two universities, contributing to the learning of future nutritionists and chemists, by giving courses related to his academic background in research, nutrition, and probiotics.
Dr Daniel Vazquez Maldonado has also participated as an evaluator of the course “Drug-Nutrient Interaction” for the bachelor’s degree in nutrition at the Universidad Autonoma de San Luis Potosi.
Dr. Daniel Vazquez Maldonado has presented his research on probiotics and prebiotics, at national and international congresses.
Education:
-2015 Bachelor in Nutrition at Universidad Autonoma de San Luis Potosi.
-2018 Master´s degree in Pharmacobiological Sciences at Universidad Autonoma de San Luis Potosi.
-2023 PhD candidate in Pharmacobilogical Sciences at Universidad Autonoma de San Luis Potosi
The main publications of Dr Daniel Vazquez Maldonado are:
López Padilla C, Vázquez-Maldonado D, Gallegos Martínez J, Algara-Suárez P, Ornelaz-Paz J de J, Reyes Hernández J. Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat. Journal of Food Measurement and Characterization. 2022 Jun 1;16(3):2144–53.
Martinez-Martinez MU, Vázquez-Maldonado D, Ratering S, Godínez-Hernández C, Ortiz-Basurto RI, Soria-Guerra RE, et al. Fructans from Agave enhance probiotic yoghurt by modulating gut microbiota on children with overweight or obesity. Food Biosci. 2022 Apr 1;46:101516.
Vázquez-Maldonado D, Espinosa-Solis V, Leyva-Porras C, Aguirre-Bañuelos P, Martinez-Gutierrez F, Román-Aguirre M, et al. Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol. Processes. 2020 Jul 1;8(7):849.
Conference Papers:
M.Sc. Daniel Vázquez-Maldonado , M.C. Macrina Beatriz Silva-Cázares , PhD. Isaac Compéan-Martínez , PhD.José Pérez-Urizar , PhD. María Z. Saavedra-Leos . Characterization of a spray dried microencapsulated powder containing bacillus clausii and resveratrol as co-encapsulating agents. In: International Research Congress, Academia Journals Hidalgo 2020
Vázquez-Maldonado D ,Soria-Guerra R ,González-Acevedo O ,Vega-Cárdenas M ,- Godínez-Hernández C ,Ratering-. S ,Schnell-. S ,Schneider-. B ,Juárez-Flores B ,Portales-Pérez D ,Martínez-Gutiérrez F, Synbiotics with activity on gut microbiota affect indicators of cardiometabolic risk in schoolchildren. In: National Congress of Infectious Diseases and Clinical Microbiology XLIII, (2018). (Mérida, Yucatán).
You can view some of Dr Daniels’s work below and links to his professional profiles:
Researchgate: https://www.researchgate.net/profile/Daniel-Vazquez-32
Linkedin: https://www.linkedin.com/in/daniel-v%C3%A1zquez-16b92a204/
WebofScience: https://www.webofscience.com/wos/author/record/GYD-9090-2022
ORCID: https://orcid.org/0000-0002-4302-9116
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “Can you freeze yogurt?” and tell you what would be the consequences to its properties by doing so.
Can you freeze yogurt?
Yes, you can freeze yogurt, who doesn’t like a fresh yogurt popsicle in the middle of the summer, but if it’s not your case, well, by freezing yogurt you may increase its shelf life for a few months, but maybe once it melts, its texture may not be the same.
When freezing yogurt, all its components crystalize, and some of them may get their structures broken, making them more fragile when restored to room temperature, and you may see that it seems milkier with water.
Nonetheless, melted yogurt may not represent any risk to your health if you take it to room temperature in adequate conditions, that is, taking it from the freezer to the fridge, and not leaving it at room temperature, because at room temperature bad bacteria may also grow in the yogurt (1)
Does freezing yogurt affect its nutritional properties?
Freezing yogurt may affect its nutritional properties, most of the nutrients in food are affected by freezing, but certainly, it would depend on the time that you keep your yogurt frozen. In fact, freezing is a good way to increase the shelf life of food and maintain some of its nutritional properties (2).
When you freeze a yogurt the components that are responsible for the loss of nutrients and the original structure of the food, like enzymes or biochemical processes, are diminished, nonetheless, the sole effect of freezing has been demonstrated to reduce the properties of nutrients.
The loss of nutrients by freezing doesn’t mean that now you don’t have to freeze any food, sometimes it’s necessary, and increasing the shelf life of the product with a slight decrease in its nutritional properties, surely is best instead of wasting the product (3).
Also freezing is not perfect in all ways, you may see that when a frozen yogurt melts, it certainly will not look like it before, that’s because the water in the yogurt crystalizes, also some carbohydrates and proteins may alter its structure, making the yogurt once melted lumpy (4).
Do live bacteria die when yogurt is frozen?
Live bacteria in yogurt may die when it is frozen, most of these beneficial bacteria are susceptible to freezing (5), but that doesn’t mean that you wouldn´t be able to consume it, in fact, the concentration of live bacteria in yogurt may be very low even before freezing (6).
Even if it’s true that we own yogurt to the friendly bacteria that ferment milk, it’s also true that for getting a health benefit from its consumption the bacteria must be in adequate amounts ( 1×109 UFC), but that is something that most yogurts don’t have (7).
Getting a benefit from yogurt consumption may rely more on its nutritional properties rather than the presence or absence of live beneficial bacteria, also when the bacteria ferments the milk those friendly buds before passing away, leaving some bioactive compounds like fatty acids, that enhance the nutritional properties of yogurt (8).
How long does yogurt last in the freezer?
Yogurt may last two months in the freezer, with barely losing nutritional properties, also two months is the period of time recommended for keeping it in the freezer according to the FDA (9).
Remember that you may take frozen yogurt to room temperature by taking it to the refrigeration temperatures near 4°C, or you can also wait one or two hours, and take a spoon and start scraping a delicious yogurt frappe.
If you want to know the nutritional properties of yogurt, you may visit here.
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Conclusion
In this brief article, we have answered the question, “Can you freeze yogurt?” and discussed what would be the consequences of its properties by doing so.
References
1. De Silvestri A, Ferrari E, Gozzi S, Marchi F, Foschino R. Determination of Temperature Dependent Growth Parameters in Psychrotrophic Pathogen Bacteria and Tentative Use of Mean Kinetic Temperature for the Microbiological Control of Food. Front Microbiol [Internet]. 2018 Dec 5 [cited 2023 May 21];9(DEC).
2. Yochpaz S, Mimouni FB, Mandel D, Lubetzky R, Marom R. Effect of Freezing and Thawing on Human Milk Macronutrients and Energy Composition: A Systematic Review and Meta-Analysis. Breastfeed Med [Internet]. 2020 Sep 1 [cited 2023 May 21];15(9):559–62.
3. Qiu L, Zhang M, Chitrakar B, Bhandari B. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. Ultrason Sonochem [Internet]. 2020 Nov 1 [cited 2023 May 21];68.
4. Tehrani M, Moeenfard M. Effect of Some Stabilizers on the Physicochemical and Sensory Properties of Ice Cream Type Frozen Yogurt. American-Eurasian Journal of Agricultural and Environmental Science. 2008;
5. Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019, Vol 11, Page 1591 [Internet]. 2019 Jul 13 [cited 2023 May 12];11(7):1591.
6. Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, et al. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol. 2021 Mar 1;18(3):196–208.
7. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol [Internet]. 2014 [cited 2023 May 21];11(8):506–14.
8. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, et al. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol [Internet]. 2017 Apr 1 [cited 2023 May 21];44:94–102.
9. How long can you keep dairy products like yogurt, milk, and cheese in the refrigerator? [Internet]. [cited 2023 May 12].
