ShareProduction of ice cream containing probiotic bacteria.
Author(s) : HAGEN M., NARVHUS J. A.
Type of article: Article
Summary
Probiotic bacteria can be cultured for inclusion in ice cream, in UHT milk fortified with 1% glucose and 1% tryptone. Viable numbers of the studied probiotic strains remained above 1,000,000 cfu/g during 52 weeks storage at -20 °C. The ice cream obtained high scores during the sensory evaluation.
Details
- Original title: Production of ice cream containing probiotic bacteria.
- Record ID : 2000-0871
- Languages: English
- Source: Milchwissenschaft - vol. 54 - n. 5
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Microorganism; Lactobacillus; Organoleptic property; Quality; Health; Ice cream
-
SENSORY AND SOCIAL INFLUENCES ON ICE CREAM CONS...
- Author(s) : BERRY S. L., BEATTY W. W., KLESGES R. C.
- Date : 1985
- Languages : English
- Source: Appetite - vol. 6 - n. 1
View record
-
VALEUR SENSORIELLE DE LA GLACE ET DES CREMES GL...
- Author(s) : LAFFORT P.
- Date : 1979
- Languages : French
- Source: Aliment. Vie - vol. 67 - n. 4
View record
-
QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 5
View record
-
ESSENTIAL ASPECTS OF PREPARING ICE CREAM.
- Author(s) : MORALES ALARCON H.
- Date : 1982/03
- Languages : Spanish
- Source: Alimentos - n. 2
View record
-
ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
View record