Production of yogurt ice cream at different acidity

Abstract

The effect of using yogurt on the viscosity, over-run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non-fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over-run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant (P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality.

Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content

“…Indeed, the samples with 50% probiotic yogurt were highly rated as sour and astringent leading to the depression of the interrelated sweet and vanilla flavor attributes. Guner, Ardic, Keles, and Dogruer (2007) have reported the inverse correlation of sweet and soureastringent attributes whereas Hekmat and McMahon (1992) observed that development of probiotic off-flavor is related to pH changes. In our study, there was not introduced a probiotic flavor attribute as it can be adequately described by the combination of soureastringent attributes.…”

Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

“…For the third method, L. acidophilus in 1-mL micro-centrifuge tubes was directly inoculated to the ice cream mixture in order to have a final concentration of L. acidophilus in the ice cream mix of approximately 10 8 -10 9 cfu.g −1 after ripening at 4°C for 24 h. The mix was not fermented prior to freezing. Along with the ice cream samples produced using these three mentioned incorporation methods, ice cream with and without (taken as control samples) L. acidophilus was produced based on a modified method by Guner et al (2007) for the experiments. The probiotic ice cream samples were produced by using an M10C batch freezing machine with a 10 kg capacity (Mehen Food Machine Manufacture Co. Ltd., Nanjing, China).…”

Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach

“…; Guner et al . ; Karaman and Kayacier ). Ice cream which is one of the most desired and consumed dairy product is receiving appreciation of consumers day by day.…”

“…Ice cream is a frozen dairy product which is composed of milk, protein fortifiers (whey protein concentrate, skim milk powder, etc. ), sweeteners, stabilizers and flavorings and it is manufactured with pasteurized mix containing ice cream constituents; then aged at low temperature and finally freezed of aged mix with the incorporation of air at proper conditions (Frost et al 2005;Guner et al 2007;Karaman and Kayacier 2012). Ice cream which is one of the most desired and consumed dairy product is receiving appreciation of consumers day by day.…”