Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream
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- 作者：Fatemeh Aboulfazlia ; Amal Bakr Shorib ; shori_7506@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Ahmad Salihin Babaa
- 关键词：Ice cream ; Soy milk ; Coconut milk ; Probiotic bacteria ; Amino acids ; Sugar content
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：261-270
- 全文大小：426 K
文摘
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The pH declined faster in ice cream samples made from vegetables milk than those made from cows' milk.
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Soy or coconut milk ice cream improved the growth of Bb-12 and La-5, sugar content and free amino acids in fermented ice cream.
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Soy milk ice cream showed the highest probiotics growth rate.
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The composite milk ice cream (S + C) increased the growth rate of La-05 and Bb-12.