3 u00d7 10 sup 6 included in yogurt mix2 fiber included 360 u00d7 10 sup 6 380 u00d7 10 sup 6 300 u00d7 10 sup 6 90 u00d7 10 sup 6 10 u00d7 10 sup 6 7 u00d7 10 sup 6 in yogurt mix__________________________________________________________________________ the effect of caco 3 on maintaining the viability of l acidophilus upon storage was checked the calcium carbonate in this and all other examples was obtained from pfizer inc minerals pigments and metals division new york n y 10017 after making the yogurt ph 4 3 using our differential inoculation procedure as described in the above examples food grade calcium carbonate was added to the yogurt 0 5 to 3 with stirring to get the ph up to 4 5 to 5 1 the resultant yogurt with caco 3 added ph 4 9 along with negative control no caco 3 was stored at 4 u00b0 c for a period of eight weeks lactobacillus acidophilus counts were determined at first day second day one week six weeks and eight weeks later the results are presented in table 11 addition of calcium carbonate significantly increased the viability of l acidophilus in yogurt during the period of storage table 11__________________________________________________________________________ lactobacillus acidophilus counts gm at no variable the end of make 24 hours later 1 week 3 weeks 6 weeks 8 weeks__________________________________________________________________________1 fiber included 340 u00d7 10 sup 6 350 u00d7 10 sup 6 280 u00d7 10 sup 6 82 u00d7 10 sup 6 8 u00d7 10 sup 6 5 u00d7 10 sup 6 in yogurt but no caco sub 3 added2 fiber plus 350 u00d7 10 sup 6 400 u00d7 10 sup 6.