ShareFrozen yogurt.
Helado de yogur.
Author(s) : OTERO M., RODRIGUEZ T., FERNANDEZ M., GONZALEZ J., LIMA L. B.
Type of article: Article
Summary
Ice cream is made from fermented milk with different concentrations of Lactobacillus acidophilus and Bifidobacterium bifidum inocula. Then a standard mixture for ice-cream is added to it before freezing. An analysis of physico-chemical and sensorial properties showed that 2% of each lactic starter culture was sufficient for obtaining a good-quality diet ice-cream. The bacteria remain viable during refrigerated storage.
Details
- Original title: Helado de yogur.
- Record ID : 1998-1123
- Languages: Spanish
- Source: Acta Alimentaria - vol. 34 - n. 278
- Publication date: 1996
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Lactobacillus; Yoghurt; Quick-frozen food; Dairy product; Dietetics
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