Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

The aim of the study was to assess effect addition inulin and replacement part with apple fiber on physicochemical organoleptic properties ice cream. Moreover, survival Bifidobacterium animalis ssp. Lactis Bb-12 Lactobacillus rhamnosus studied in sheep milk There no type bacteria number probiotics after fermentation. As a result freezing, mixture containing Bb-12, there significant reduction from 0.39 log cfu g?1 0.46 g?1. In all cream 21st day storage, it exceeded 10 g?1, which means that retained status probiotic product. showed lower yellow color compared overrun sheep’s within range 78.50% 80.41%. appearance is influenced significantly by interaction between fiber, storage time fiber.