ShareDevelopment of pro-biotic kulfi (Indian ice cream).
Author(s) : RAMACHANDRA RAO H. G., SHIVA PRAKASH A.
Summary
The results in the study indicate that an acceptable-quality probiotic kulfi can be manufactured using probiotic cultures such as Bifidobacterium and L. acidophilus. Such kulfi contains high levels of viable probiotic organisms, even after four weeks of frozen storage. These types of kulfi become a good source of delivering these probiotic bacteria to the consumers among the Indian population, which has proven health benefits.
Details
- Original title: Development of pro-biotic kulfi (Indian ice cream).
- Record ID : 2006-2535
- Languages: English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
- Publication date: 2004
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Manufacture; Variety; Bacteria; Process; India; Ice cream; Additive
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Hygiene and safety aspects in the manufacture o...
- Author(s) : BINTSIS T.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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MANUFACTURING PROCESS FOR ICE CREAM.
- Author(s) : GROSCHNER P., SELLMER I.
- Date : 1987
- Languages : German
- Source: Bäck. Konditor - vol. 35 - n. 3
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Roncadin ice cream division turns corner, enter...
- Date : 2003/04
- Languages : English
- Source: Quick frozen Foods int. - vol. 44 - n. 4
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Extrusion: a novel technology for the manufactu...
- Author(s) : WINDHAB E. J., WILDMOSER H.
- Date : 2002
- Languages : English
- Source: Bull. FIL-IDF - n. 374
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Agglomeration of fat globules during the freezi...
- Author(s) : KOKUBO S., SAKURAI K., IWAKI S., TOMITA M., YOSHIDA S.
- Date : 1998
- Languages : English
- Source: Milchwissenschaft - vol. 53 - n. 4
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