Share

Microbiological composition of sour milk ice cream.

[In Russian. / En russe.]

Author(s) : FIL'TCHAKOVA N. N.

Summary

The aim of the paper is to reveal the probability of survival of kefir ferment technological microflora during production and 4 months storage of ice cream on the base of kefir. Ice cream with kefir and mixtures with which ice cream was manufactured were investigated. The investigated ice cream was stored for 144 days. The quantity of mesophilic organisms, yeast, lactobilli and thermophilic organisms was determined. The investigations showed that during freezing of kefir ice cream, the quantity of homofermentating sour milk microorganisms drops by 70%, but the quantity of lactobacilli, mesophilic sour milk heterofermentative, thermophilic microorganisms and yeast doesn't change. Over a 4-month storage period, the quantity of mesophilic homofermentating sour milk microorganisms didn't change. The survival of mesophilic heterofermentative microorganisms is 20%. The survival of yeast is 1%.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2007-1675
  • Languages: Russian
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

Links


See other articles from the proceedings (31)
See the conference proceedings

Indexing