Effects of incubation period on the chemical, microbiological and sensory qualities of low-fat yogurt ice cream
1998
Emata, O.C. | Resubal, L.E. | Dulay, T.A. | Sanchez, P.C. | Almazan, E.N. (Philippines Univ. Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
Low fat yoghurt ice cream is a frozen dairy product whose unique flavor and aroma is a result of the fermentation of yoghurt starter culture. The product provides benefits to lactose maldigestors due to Lactobacillus bulgaricus and Streptococcus thermophilus, organisms which contain the enzyme lactase. Lactase enables the bacterial cells to hydrolyze lactose more efficiently to simple sugars in the body. The product is 98 percent fat free with a high protein content of 3.77 percent and 6.65 percent lactose. It has a slight acid taste, having a pH of 586 and 0.36 percent lactic acid. Its coliform and yeast and molds count is within the standard of 10 and 100 colonies per ml, respectively. This newly developed product has the following standard and method composition: 2 percent fat, 11 percent milk solids non-fat, 12 percent sugar, 0.5 percent stabilizer (cremode) and 2.5 percent yoghurt starter. The product preparation is as follows: the dry ingredients (non-fat dry milk, sugar and stabilizer) are blended together and dissolved in a mixture of milk and water with a temperature of 40 deg C. The mixture is heated to 80-85 deg C to dissolve the stabilizer and cooled to 65 deg C prior to homogenization at 1800 psi. Pasteurization is done at 90-95 deg C for 5 minutes and cooled immediately to 40-45 deg C. It is inoculated with 2.5 percent yoghurt starter containing 1:1 ratio of L. bulgaricus and S. thermophilus. The mix is incubated at 42 deg C for one hour and thirty minutes and cooled to 4-8 deg C before freezing. The final product is packed, hardened and stored in the freezer. The product rated by the panel of 10 trained taste members as "like moderately" to "like very much" can be stored for months in the freezer
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