Development of synbiotic ice cream from goat milk

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

Development of High Protein Ice-Cream Using Milk Protein Concentrate

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...

Evaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage

  Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...

Ice cream.

evaluation of physicochemical, sensory properties and survival of lactobacillus casei in synbiotic soy-based ice-cream

nowadays, people tend to consume functional foods for the treatment and prevention of diseases. production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. the probiotic soy-based ice-crea...