Development of an Milk ice Cream With Probiotic Cultures

Abstract

This work had as objective to develop a milk ice cream with probiotic starter cultures with good viability and acceptability using the cultures Lactobacillus plantarum LB/103-1-5, Lactobacillus casei and Lactobacillus acidophilus like raw materials was used: powdered whole milk, sweetener, finigel paste and the referred starter cultures. The ice cream was elaborated by the additional method with a dose of culture of 20%. The response variable in the ice cream was: the viability of the microorganisms, the pH, the acidity and the acceptability of the product. A product was obtained with a qualification of I likeand a viability in the log interval (ufc/mL) among 10,25 at 8,53, standing out the L. plantarum.The best variants of mixtures of ice creams were those elaborated with the cultures Lactobacillus plantarum and the mixture of the cultures Lactobacillus casei and Lactobacillus plantarum.