Akin, NihatOzturk, Hale Inci2020-03-262020-03-262018978-1-5225-5364-9; 978-1-5225-5363-22327-93542327-9370https://dx.doi.org/10.4018/978-1-5225-5363-2.ch016https://hdl.handle.net/20.500.12395/37026The 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.en10.4018/978-1-5225-5363-2.ch016info:eu-repo/semantics/closedAccessBook Chapter297315N/AWOS:000468898100017N/A