Defining of the technological parameters in the production of probiotic ice cream
2006
Tomic, T.H.(Frikom AD, Beograd (Serbia)) | Jovanovic, S.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Macej, O.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
The incorporation of probiotics into ice cream would ideally also contain cultures selected for healthy benefits to the consumers. Survival of the Lactobacillus acidophilus NCFM(R) was monitored during 9 days, 2 months, and over one year. Probiotic of the L. acidophilus NCFM(R) was prepared at 4 different formulations of ice cream (Vanilla and Apple flavouring) and analyses were compared before ageing, before freezing, after freezing and during frozen storage at - 20 deg C. We demonstrated that probiotic ice cream is a suitable product which brings beneficial microorganisms such as L. acidophilus NCFM(R) to consumers. The results indicate that this form of direct culture addition could be optional method for producing a probiotic ice cream. The bacteria can be grown to high numbers in ice cream and remain viable during storage.
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