It seems to be a common sight that many packs and packs of Yakult drink being placed beside chillers to be sold in some supermarkets Aren't they all supposed to be chilled at certain temperature since they contain the live Lactobacillus casei strain Shirota?
The ones in the chillers only make up a small portion and I wonder if they might very well have come from the unchilled bulk next to the chillers before.
Is there a special reason on such practice- space constraint?
The ones in the chillers only make up a small portion and I wonder if they might very well have come from the unchilled bulk next to the chillers before.
Is there a special reason on such practice- space constraint?