The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

Basit Öğe Kaydı
dc.contributor.authorAkin, Nihat
dc.contributor.authorOzturk, Hale Inci
dc.date.accessioned2020-03-26T19:56:12Z
dc.date.available2020-03-26T19:56:12Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.en_US
dc.identifier.doi10.4018/978-1-5225-5363-2.ch016en_US
dc.identifier.endpage315en_US
dc.identifier.isbn978-1-5225-5364-9; 978-1-5225-5363-2
dc.identifier.issn2327-9354en_US
dc.identifier.issn2327-9370en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage297en_US
dc.identifier.urihttps://dx.doi.org/10.4018/978-1-5225-5363-2.ch016
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37026
dc.identifier.wosWOS:000468898100017en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherIGI GLOBALen_US
dc.relation.ispartofMICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGYen_US
dc.relation.ispartofseriesAdvances in Medical Technologies and Clinical Practice
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleThe Effects of Probiotic Cultures on Quality Characteristics of Ice Creamen_US
dc.typeBook Chapteren_US

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