Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert

By C. Heenan, M. Adams, R. Hosken, G. Fleet. 2004

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Potentially probiotic and synbiotic chocolate mousse (2007, background): “Two other important criteria to determine the efficacy and the success of the product containing probiotics are the acceptance of the product by the consumers and the survival of probiotic microorganisms during its production (Heenan et al., 2004).”
Yeasts in food and beverages (2006, background): “Apart from health benefit and safety issues, probiotic yeasts will also require certain technological properties for use in foods, namely, to remain viable in the food, not to grow in and spoil the food, and not to adversely affect sensory acceptability of the food (Heenan et al. 2004).”