The impact of physico-chemical properties of mix is carried forward in handling of mix, processing including freezing and quality of finished product. With precaution in selection and balancing ingredient viz. Fat, Protein, sugar along with emulsifier, stabilizer and various flavouring components may provide the better quality of the final product. The proper proportion of different ingredients, improved processing can provide better quality and lower cost of Ice-cream with appreciable and acceptable quality.
Probiotic Acido-bifido-yoghurt was prepared by using buffalo milk standardized to 18% TS. The routine yoghurt starter cultures (i.e. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus) along with a proven strain of probiotic Lactobacillus acidophilus and a human strain of Bifidobacterium bifidum were inoculated in the suitably heat processed milk (90 o C/15 min.). The Cell-free culture(CFC) filtrates were obtained from the inoculated milk at an interval of 6, 12, 18, 24 and 30 h. Antibacterial activity of CFC from normal yoghurt without any other cultures, Acidophilus milk, Bifidus milk and probiotic Acido-bifido-yoghurt was studied using cup-well assay against mastitic strain of Escherichia coli. It was further observed that the antibacterial effect of the CFC of the products under investigation was highest at 24 h followed by which there was a gradual decline in the effect. It was concluded from this study that when these four culture organisms are grown in association, they exert a synergistic antibacterial effect on the test organisms.
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