Studies on preparation and shelf-life of yoghurt ice cream

Journal of Food Science and Technology

Volumn 43, Issue 6, 2006, Pages 656-661

  Singh, Jaswinder ^a   Minhas, K S ^a   Bajwa, Usha ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Culture; Ice cream; Probiotics; Sensory quality; Shelf life; Yoghurt

Indexed keywords

ACIDITY; FREEZING; PH EFFECTS; VISCOSITY;

SENSORY QUALITY; YOGHURT BASES; YOGHURT ICE CREAMS;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 33751219553     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Anon 1996. Frozen yoghurt-the way ahead. European Dairy Mag (1):10, 12
2. th edn, Association of Official Analytical Chemists, Washington DC
3. APHA 1984. Methods for the microbiological examination of foods. American Public Health Association, Washington
4. nd IDF Int Symp. on Ice Cream. Thessaloniki, Greece, May 14-16, 2003, p 413
5. Chandan RC, Shahani KM 1992. Yoghurt. In: Dairy science and technology handbook. 2. Product manufacturing. Hui YH (ed), VCH Publishers Inc., New York
6. Christiansen PS, Edelsten, Kristiansen JR, Nielsen EW 1996. Some properties of ice cream containing Bifidobacterium bifidum and Lactobacillus acidophilus. Milchwissenschaft 51:502-504
7. Davidson RH, Duncan SE, Hackney CR, Eigel WN, Boling JW 2000. Probiotic culture survival and implications in fermented frozen yoghurt characteristics. J Dairy Sci 83:666-673
8. Duncan DB 1955. New multiple range and multiple F tests. Biometrics 11:1-42
9. El-Kholy AM, Gouda A, Mohamed AA, Ali WAG 2004. Technological aspects to improve frozen yoghurt quality. Egyptian J Dairy Sci 32:99-110
10. th Egyptian Conf Dairy Sci Technol, International Agriculture Centre, Cairo, Egypt, Oct 9-11, p 183-194
11. th Egyptian Conf for Dairy Sci Technol, Interntional Agriculture Centre, Cairo, Egypt, Oct 9-11, p 209-225
12. Godward G, Kailasapathy K 2003. Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in ice cream. Milchwissenschaft 58:161-164
13. Gutknecht KW 1992. Microbes confer healthful benefits on ice cream and yoghurt. Utah-Sci 52:134-135
14. Hagen M, Narvhus JA 1999. Production of ice cream containing probiotic bacteria. Milchwissenschaft 54:265-268
15. Haynes IN, Playne MJ. 2002. Survival of probiotic cultures in low-fat ice cream. Aust J Dairy Technol 57:10-14
16. Hekmat S, McMahon DJ 1991. Growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J Dairy Sci 74 (Suppl. 1):116
17. Hekmat S, McMahon DJ 1992. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J Dairy Sci 75:1415-1422
18. Holzapfel WH, Schillinger U 2002. Introduction to pre- and probiotics. Food Res Int 35:109-116
19. Hyde KB, Rothwell J 1973. Ice cream. Churchill Livingstone Ltd, London
20. Kailasapathy K, Sultana K 2003. Survival and beta-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice cream. Aust J Dairy Technol 58:223-227
21. Larmond E 1982. Laboratory methods for sensory evaluation of foods. Publication No. 1637. Department of Agriculture, Ottawa, Canada
22. th edn. Chapman and Hall, New York
23. Miles JJ, Leeder JG 1981. Starter culture viability in frozen yoghurt. Cult Dairy Prod J 16:12-14
24. Mistry VV 2001. Fermented milks and cream. In: Applied dairy microbiology. Marth EH, James, Steele JL (eds) Marcel Dekkar Inc., New York, p 301-325
25. nd edn, Salminen S, Wright A Von (eds), Marcel Dekkar, New York, p 211-253
26. Sarkar S 1999. Probiotic ice cream. A new concept for Indian ice cream industry. Indian Food Ind 18:358-363
27. Snedecor GW, Cochran GL 1968. Statistical methods. Oxford University Press and IBH Publishing Co, New Delhi, p 339
28. Speck ML 1983. Evidence of value of live starter culture in yoghurt. Cult Dairy Prod J 18:25
29. Thompson LD, Mistry AN 1994. Compositional changes in frozen yoghurt during fermentation, frozen storage and soft serve freezing. Cult Dairy Prod J 29:12-16