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Stability of Lactobacillus delbrueckii ssp bulgaricus, Streptococcus salivarius ssp thermophilus and beta-galactosidase activity in frozen cultured ice cream.

Author(s) : MASHAYEKH M., BROWN R. J.

Type of article: Article

Summary

Mixes for ice creams are fermented by these bacteria at various pH and then frozen (substitutes for iced yogurts). Effects of pH (4.25 to 5.50) on flavour, appearance and texture. Comparison of the organoleptic properties of ice cream at pH 4.9 containing 10, 15 and 20% of strawberry aroma. Effects of 4 deg C storage for 31 days on the microflora and lactase activity.

Details

  • Original title: Stability of Lactobacillus delbrueckii ssp bulgaricus, Streptococcus salivarius ssp thermophilus and beta-galactosidase activity in frozen cultured ice cream.
  • Record ID : 1993-2719
  • Languages: English
  • Source: Cult. Dairy Prod. J. - vol. 27 - n. 1
  • Publication date: 1992

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