Mechanisms of Ice Crystallization in Ice Cream Production

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 ...

Ice cream.

Control of a Nonlinear Ice Cream Crystallization Process

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...

Production of Ice Nucleation Deficient (Ice-) Mutants of the Epiphytic Strains of Erwinia herbicola

To mutate the Ice Nucleation Active (INA) gene in Erwinia herbicola strains, Tn-5 transposon carried by Psup2021 plasmid was used. This plasmid was transferred to the bacterial cells by electroporation. Electrotransformation was carried out for 2.5 ms at 1800 v and 1 mm distance between the electrodes. Polymerase chain reaction was used for determination of presence or loss of INA gene, using a...

aflatoxin m1 contamination in ice-cream

aflatoxin m1 (afm1) is the hydroxylated metabolite of aflatoxin b1 (afb1) that it can be found in milk and dairy products. in this study, elisa (enzyme linked immunosorbent assay) technique was used for detection of afm1 in ice-cream in guilan province (northern iran). a total of 90 ice-cream samples was randomly obtained from different supermarkets. in 62 of the 90 ice-cream samples examined (...