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.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Microorganism; Lactobacillus; Organoleptic property; Quality; Health; Ice cream
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Stability of Lactobacillus delbrueckii ssp bulg...
- Author(s) : MASHAYEKH M., BROWN R. J.
- Date : 1992
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 27 - n. 1
View record
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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
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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
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ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
View record
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EFFECT OF THE AGE OF THE MIX ON ICE CREAM QUALITY.
- Author(s) : PAZIN-MISIC B.
- Date : 1981
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 10
View record