Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

• Published in: Food biophysics Vol. 3; no. 3; pp. 295 - 304
• Main Authors: Goh, Kelvin K. T, Nair, Rajish S, Matia-Merino, Lara
• Format: Journal Article
• Language: English
• Published: Boston Boston : Springer US 01.09.2008; Springer US; Springer Nature B.V
• Subjects: Acids; Analytical Chemistry; Bacteria; Biological and Medical Physics; Biophysics; Chemistry; Chemistry and Materials Science; Coalescence; Dairy products; Destabilization; Exopolysaccharides; Fermented milk products; First normal stress difference; Food Science; Globules; Ice cream; Lactic acid; Lactic acid bacteria; Milk; Original Article; particle size; Polysaccharides; Saccharides; stabilizers; Studies; texture; Viscoelasticity; viscosity; Viscosity; Particle size; Lactic acid bacteria; Exopolysaccharides; Stabilizers; First normal stress difference; Ice cream; Texture
• ISSN: 1557-1858; 1557-1866
• DOI: 10.1007/s11483-008-9079-2

In this study, the fermented milk of three ropy (NCFB 2483, CRNZ 737, and LB18) and one non-ropy strains (LH30) of lactic acid bacteria were each added to aged ice cream mixes prepared with and without commercial stabilizers. Ice cream mixes with NCFB 2483 and LB18 (without stabilizers) achieved significantly higher overrun than the sample with non-ropy culture (with stabilizers). Evaluation of meltdown resistance and firmness of the ice cream indicated that samples with NCFB 2483 and LB18 ferment (without stabilizers) were comparable to ice cream with non-ropy culture (with stabilizers). Results of the particle size D[4,3] of the ice cream melt showed that the main mechanism for fat destabilization was not partial coalescence but fat aggregation due to the interactions of milk proteins and/or polysaccharides at the interface of fat globules. There was generally no significant difference in partial coalescence of the fat globules in all samples except LB18 (with stabilizers) where partial coalescence appeared to be significantly lower. The viscoelastic properties of ropy milk appeared to influence the functional properties of ice cream.