The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

Küçük Resim Yok

Tarih

2018

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

IGI GLOBAL

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.

Açıklama

Anahtar Kelimeler

Kaynak

MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY

WoS Q Değeri

N/A

Scopus Q Değeri

N/A

Cilt

Sayı

Künye