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The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

Nihat Akın, Hale İnci Öztürk
Copyright: © 2018 |Pages: 19
ISBN13: 9781522553632|ISBN10: 1522553630|EISBN13: 9781522553649
DOI: 10.4018/978-1-5225-5363-2.ch016
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MLA

Akın, Nihat, and Hale İnci Öztürk. "The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream." Microbial Cultures and Enzymes in Dairy Technology, edited by Şebnem Öztürkoğlu Budak and H. Ceren Akal, IGI Global, 2018, pp. 297-315. https://doi.org/10.4018/978-1-5225-5363-2.ch016

APA

Akın, N. & Öztürk, H. İ. (2018). The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream. In Ş. Öztürkoğlu Budak & H. Akal (Eds.), Microbial Cultures and Enzymes in Dairy Technology (pp. 297-315). IGI Global. https://doi.org/10.4018/978-1-5225-5363-2.ch016

Chicago

Akın, Nihat, and Hale İnci Öztürk. "The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream." In Microbial Cultures and Enzymes in Dairy Technology, edited by Şebnem Öztürkoğlu Budak and H. Ceren Akal, 297-315. Hershey, PA: IGI Global, 2018. https://doi.org/10.4018/978-1-5225-5363-2.ch016

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Abstract

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.

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