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
See other articles in this issue (1)
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Lactobacillus; Yoghurt; Quick-frozen food; Dairy product; Dietetics
-
Composition and number of viable Streptococcus ...
- Author(s) : ROBERTS R. F., MAUST J. M.
- Date : 1995
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 30 - n. 4
View record
-
Irradiated or aseptically prepared frozen dairy...
- Author(s) : DONG F. M., HASHISAKA A. E., RASCO B. A., EINSTEIN M. A., MAR D. R., AKER S. N.
- Date : 1992
- Languages : English
- Source: J. am. diet. Assoc. - vol. 92 - n. 6
View record
-
Microflora and acidification properties of yogu...
- Author(s) : KNEIFEL W., JAROS D., ERHARD F.
- Date : 1993
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 18 - n. 3
View record
-
Survival of lactic acid bacteria in commercial ...
- Author(s) : LOPEZ M. C., MEDINA L. M., JORDANO R.
- Date : 1998/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 4
View record
-
Jakosc jogurtow produkowanych w Polsce.
- Author(s) : JAKUBCZYK E., KOSIKOWSKA M., SKARZYNSKA M.
- Date : 2004/10
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 58 - n. 10
View record