The study on the storage conditions of yogurt shows that the difference of storage temperature and time directly affects the acidity and viable bacteria number of yogurt. Yogurt can be stored at 4℃ for 6 days, and at 4℃ for more than 14 days. However, because yogurt contains active lactic acid bacteria beneficial to human body, we need to pay attention to the following matters:

1. Choose fresh yogurt to save.

Active lactic acid bacteria beneficial to human body in yogurt will stop growing at 0℃ ~ 7℃, because lactic acid bacteria in yogurt can inhibit harmful bacteria and spoilage bacteria. In the refrigerator at about 4℃, the number of lactic acid bacteria in yogurt will gradually decrease, and the number of live bacteria will drop to about one tenth after 14 days. Therefore, you should try to choose fresh yogurt.

2. Try to shorten the storage time of yogurt at room temperature.

It is necessary to shorten the storage time of yogurt at room temperature as much as possible, otherwise with the increase of environmental temperature, lactic acid bacteria will multiply rapidly and die quickly. At this time, yogurt will become an acidic dairy product without viable bacteria, and its nutritional value will be greatly reduced, and its health care function will be greatly reduced. At the same time, because lactic acid bacteria produce too much acid at high temperature, the flavor of yogurt will become sharp and sour. But yogurt is still safe and edible. Only yogurt with alcohol and musty smell is contaminated by harmful bacteria and can't be eaten any more.

3. Eat yogurt as soon as possible.

After the yogurt is opened, it is best to eat it within 2 hours.