Development of probiotics ice cream in Pakistan from buffalo milk by using B. Bifidum and L. Acidophilus

Carpathian Journal of Food Science and Technology

Volumn 3, Issue 1, 2011, Pages 12-20

  Ayaz Javed, M ^a   Muhammad, Nadeem ^a  

^a UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES   (Pakistan)

Author keywords

B. bifidum; L. acidophilus; Overall acceptability

Indexed keywords

ADVERSE EFFECT; B. BIFIDUM; BASIC FORMULATION; BIFIDOBACTERIUM BIFIDUM; BUFFALO MILK; GLYCEROL MONOSTEARATE; ICE CREAMS; L. ACIDOPHILUS; LACTOBACILLUS ACIDOPHILUS; LIQUID GLUCOSE; MILK FATS; MIXED CULTURES; OVERALL ACCEPTABILITY; PAKISTAN; PROBIOTICS; PROTEIN CONTENTS; SODIUM ALGINATES; SURVIVAL RATE;

BACILLI; GLYCEROL; OILS AND FATS; SUGAR (SUCROSE);

STEARIC ACID;

EID: 84856945742     PISSN: 20666845     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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