Defining of the technological parameters in the production of probiotic ice cream

Abstract

Probiotics are live microorganisms which, when added in adequate amounts provide health benefit on the host (FAO/WHO 2001). In the past few years, we have seen consummation increase of functional ice cream, which contains live probiotic bacteria. Most probiotics are either Lactobacilli or Bifidobacteria. L. acidophilus is naturally present in the human gastrointestinal tract, and in same traditional fermented dairy products such as kefir. L. acidophilus NCFM® is a probiotic which was isolated and characterized in the food microbiology laboratories at North Carolina State University. Over 75 publications, more than 20 of which refer to human studies, in peer-reviewed journals, describe multi-faceted properties of L. acidophilus NCFM® regarding characterization safety and efficiency. The incorporation of probiotics into ice cream would ideally also contain cultures selected for healthy benefits to the consumers. Survival of the L. acidophilus NCFM® was monitored during 9 days, 2 months, and over one year. Probiotic ice cream with L. acidophilus NCFM® was prepared at 4 different formulations of ice cream (Vanilla and Apple flavouring) and analyses were compared before ageing, before freezing, after freezing and during frozen storage at -20°C. We demonstrated that probiotic ice cream is a suitable product which brings beneficial microorganisms such as L. acidophilus NCFM® to consumers. The results indicate that this form of direct culture addition could be optional method for producing a probiotic ice cream. The bacteria can be grown to high numbers in ice cream and remain viable during storage.

Globalni porast potrošnje mlečnih probiotskih proizvoda odražava se i na pojavu sladoleda sa probiotskim kulturama. Brojne studije pokazuju pozitivan uticaj probiotika na zdravlje. U industriji mleka kao probiotici najčešće se koriste selekcionirani sojevi iz rodova Bifidobacterium i Lactobacillus. U radu su prikazani rezultati dvogodišnjeg zajedničkog rada Frikoma i Danisco a na definisanju i uvođenju prvog probiotskog sladoleda na naše tržište. Istraživanja su sprovedena praćenjem populacije L. acidophilus u 2 krem sladoleda, sa ukusom vanile i jabuke, dodate u različitim fazama tehnološkog procesa proizvodnje i u različitim periodima skladištenja i čuvanja. Dobijeni rezultati iskorišćeni su kao osnov za kreiranje porodičnog probiotskog sladoleda Frikoma ad.