The suitability of mare milk in manufacturing yogurt-based and probiotic ice creams.
By Pooja Toshniwal PahariaReviewed by Lily Ramsey, LLMAug 12 2024 In a recent study published in PLOS ONE, researchers assessed the suitability of mare milk in manufacturing yogurt-based and probiotic ice creams.
Dairy products such as yogurt, kefir, and probiotic fermented beverages contain traditional fermented drinks from mare milk. After pasteurization, researchers cooled milk to fermentation temperatures of 34 °C for 10 hours . They divided fermented milk into three parts, one inoculated with YO-122 yogurt culture comprising Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, and incubated for four hours at 42°C until pH 4.4.
Researchers blended the ice creams and subjected them to maturation procedures at 4.0°C for two hours, followed by freezing in ice cream machines until -10°C for an hour. They hardened the ice creams at -18°C for 24 hours and stored them in containers. The ice creams were not significantly different in their total solid, fat, and protein content but varied in acidity. Likewise, the overall sensory quality of the samples was similar, ranging from 17 to 18 points.
Food Food Production Manufacturing Ph Protein Respiratory
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