Probiotic Ice Cream made with Cow milk and Vegetable Extract

This book investigated the survivality of lactobacillus acidophilus and bifidobacterium bifidum and physico chemical properties of non fermented and fermented ice cream made with cow milk, soybean extract and coconut milk individually and in combination. In general, this study has provided much valuable evidence on how vegetable extracts can alter ice cream physical properties and to what extent the survival of probiotics in ice cream can be enhance. Vegetable extracts, in addition to their capability to increase the nutritional and health benefits of ice cream, can improve the survival of probiotics during 90 days of frozen storage and after being subjected to simulated gastric and intestinal digestions. Hence, non fermented and fermented ice creams made with vegetable extracts have the potential to be used as new functional food in dairy industry because they provide customized technofunctionality such as the enhancement in viscosity, emulsification and melting resistance with minimal change to the taste and also improve health-related and nutritional aspects.