Possibility of Producing Probiotic Ice Cream Using Lactic Acid Bacteria

Probiotics are beneficial microorganisms that can have many health effects if they survive well and reach the human intestine in sufficient quantities (108 – 109 CFU/g). Today, much attention is paid to adding these microorganisms to food products. Ice cream is one of the dairy products that has many fans from all walks of life and all ages. For thisreason, food manufacturers are very interested in producing probiotic ice cream. Among probiotics, the use of lactic acid bacteria to produce probiotic ice cream has yielded favorable results. These bacteria can grow in large numbers in ice cream and survive in the frozen state. Studies have shown that ice cream can be a good carrier of probiotics to the human intestine due to its protein, lactose, and fat content. Also, proper pH provides ice cream as a good carrier for probiotic bacteria. The viability of probiotic microorganisms in frozen dairy products (ice cream) is affected by various stresses such as freezing, oxidative conditions, and osmotic pressure. Therefore, various methods such as freeze-drying and encapsulation are used to increase the viability of probiotics. Various studies have shown that the inoculation of probiotics in ice cream does not cause significant changes in sensory, physicochemical, and melting properties. For this reason, probiotic ice cream is quite popular among consumers and can have beneficial effects on the health of the host.

Possibility of Producing Probiotic Ice Cream Using Lactic Acid Bacteria Keywords:

Probiotics , Ice Cream , Lactic Acid Bacteria , Carrier.