Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality

Small Ruminant Research

Volumn 112, Issue 1-3, 2013, Pages 174-180

  Senaka Ranadheera, C ^a,b   Evans, C A ^a   Adams, M C ^a   Baines, S K ^c  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF COLOMBO   (Sri Lanka)

^c UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Goat's milk; Ice cream; Packaging; Probiotics; Sensory properties; Viability

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS; PROPIONIBACTERIUM; PROPIONIBACTERIUM JENSENII; THEOBROMA CACAO;

EID: 84876308360     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2012.12.020     Document Type: Article

References (31)

1. Akali{dotless}n A.S., Erisir D. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. J. Food Sci. 2008, 73(4):M184-M188.
2. Akin M.B., Akin M.S., Kirmaci Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chem. 2007, 104(1):93-99.
3. Alamprese C., Foschino R., Rossi M., Pompei C., Corti S. Effects of Lactobacillus rhamnosus GG addition in ice cream. Int. J. Dairy Technol. 2005, 58(4):200-206.
4. Alamprese C., Foschino R., Rossi M., Pompei C., Savani L. Survival of Lactobacillus johnsonii La 1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. Int. Dairy J. 2002, 12(2-3):201-208.
5. Champagne C.P., Gardner N.J., Denis R. Challenges in the addition of probiotic cultures to foods. Crit. Rev. Food Sci. Nutr. 2005, 45(1):61-84.
6. Cruz A.G., Antunes A.E.C., Sousa A.L.O.P., Faria J.A.F., Saad S.M.I. Ice-cream as a probiotic food carrier. Food Res. Int. 2009, 42(9):1233-1239.
7. da Cruz A.G., Faria J.D.A.F., Van Dender A.G.F. Packaging system and probiotic dairy foods. Food Res. Int. 2007, 40(8):951-956.
8. Dave R.I., Shah N.P. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. J. Dairy Sci. 1996, 79(9):1529-1536.
9. Dave R.I., Shah N.P. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J. 1997, 7(1):31-41.
10. Davidson R.H., Duncan S.E., Hackney C.R., Eigel W.N., Boling J.W. Probiotic culture survival and implications in fermented frozen yogurt characteristics. J. Dairy Sci. 2000, 83(4):666-673.
11. Duncan S.E., Webster J.B., Steve L.T. Sensory impacts of food-packaging interactions. Advances in Food and Nutrition Research 2009, vol. 56. Academic Press, pp. 17-64.
12. Gilliland S.E. Probiotics Encyclopedia of Food Science and Nutrition 2003, Academic Press, Oxford, pp. 4792-4798.
13. Hekmat S., McMahon D.J. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J. Dairy Sci. 1992, 75(6):1415-1422.
14. James C.J. Analytical Chemistry of Foods 1995, Blackie Academic & Professional, Glasgaw. 1st ed.
15. Jayamanne V.S., Adams M.R. Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties. Int. J. Food Sci. Technol. 2004, 39(7):719-725.
16. Kailasapathy K., Sultana K. Survival and β-d-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice cream. Aust. J. Dairy Technol. 2003, 58(3):223-227.
17. Kudelka W. Changes in the acidity of fermented milk products during their storage as exemplified by natural bio-yogurts. Milchwissenschaft 2005, 60:294-296.
18. Linssen J.P.H., Verheul A., Roozen J.P., Posthumus M.A. Absorption of flavour compounds by packaging material: drink yoghurts in polyethylene bottles. Int. Dairy J. 1992, 2(1):33-40.
19. Magarinos H., Selaive S., Costa M., Flores M., Pizarro O. Viability of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream. Int. J. Dairy Technol. 2007, 60(2):128-134.
20. Marshall R.T., Goff H.D., Hartel R.W. Ice Cream 2003, Springer, New York.
21. Muse M.R., Hartel R.W. Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 2004, 87(1):1-10.
22. Nousia F.G., Androulakis P.I., Fletouris D.J. Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability. Int. J. Dairy Technol. 2011, 64(1):130-136.
23. Ribeiro A.C., Ribeiro S.D.A. Specialty products made from goat milk. Small Rumin. Res. 2010, 89(2-3):225-233.
24. Saint-Eve A., Levy C., Le Moigne M., Ducruet V., Souchon I. Quality changes in yogurt during storage in different packaging materials. Food Chem. 2008, 110(2):285-293.
25. Shah N.P. Probiotic bacteria: selective enumeration and survival in dairy foods. J. Dairy Sci. 2000, 83:894-907.
26. Silanikove N., Leitner G., Merin U., Prosser C.G. Recent advances in exploiting goat's milk: quality, safety and production aspects. Small Rumin. Res. 2010, 89(2-3):110-124.
27. Sofjan R.P., Hartel R.W. Effects of overrun on structural and physical characteristics of ice cream. Int. Dairy J. 2004, 14(3):255-262.
28. Talwalkar A., Miller C.W., Kailasapathy K., Nguyen M.H. Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt. Int. J. Food Sci. Technol. 2004, 39(6):605-611.
29. Tharmaraj N., Shah N.P. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. J. Dairy Sci. 2003, 86(7):2288-2296.
30. Turgut T., Cakmakci S. Investigation of the possible use of probiotics in ice cream manufacture. Int. J. Dairy Technol. 2009, 62(3):444-451.
31. Wood, J.M., 2011. Sensory evaluation of ice cream made with prebiotic ingredients substituted for sugar. Unpublished Ph.D. Thesis. University of Nebraska-Lincoln.