The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Kowalczyk, Magdalena; Znamirowska, Agata; Pawlos, Małgorzata; Buniowska, Magdalena

doi:10.3390/ani12010070

Cited by 5 publications

(4 citation statements)

References 83 publications

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“…However, the differences could result from the fact that overrun values have a high dependence on the type of freezer used. Kowalczyk et al [ 37 ] also observed that the freezing process reduced the population of probiotic bacteria cells in sheep´s milk ice cream with inulin from 0.8, 1.0 and 1.1 log CFU/g in products with L. acidophilus LA-5, Lacticaseibacillus paracasei L-26, and Lacticaseibacillus casei 431, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The production of ovine’s and caprine’s yoghurts and frozen yoghurts has also followed this trend. Several research works refer to the use of ewe’s [ 32 , 33 , 34 , 35 , 36 , 37 ] and goat’s [ 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ] milks in the production of ice creams with functional properties. In addition, several authors reported the potential medicinal properties of small ruminant’s milks and dairy products [ 51 , 52 , 53 ].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Pires

Gomes²,

Noronha³

et al. 2022

Foods

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Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep’s ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep’s ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8–9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep’s SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Pires

Gomes²,

Noronha³

et al. 2022

Foods

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“…Five groups of inoculum were prepared according to the method of Mituniewicz-Małek et al [ 51 ] and Kowalczyk et al [ 52 ]. Previously revived monocultures of probiotic bacteria, in the amount of 10 mg L −1 ( w/w ), were activated at 40 °C until the pH was 4.60 ± 0.10.…”

Section: Methodsmentioning

confidence: 99%

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

Kowalczyk

Znamirowska-Piotrowska

Buniowska

et al. 2022

Nutrients

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We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber. Each inoculum (pH = 4.60 ± 0.05), containing 9 log cfu g−1 bacteria, at 5% (w/w) was added to the ice cream mixes (Lacticaseibacilluscasei 431, Lactobacillus acidophilus LA-5, Lacticaseibacillus paracasei L-26, Lacticaseibacillusrhamnosus, Bifidobacterium animalis ssp. lactis BB-12) and fermentation was carried out to pH 4.60 ± 0.05. The in vitro digestion method simulated the stages of digestion that occur in the mouth, stomach and small intestine under optimal controlled conditions (pH value, time and temperature). At each stage of digestion, the survival rate of probiotic bacteria was determined using the plate-deep method. As expected, in the oral stage, there was no significant reduction in the viability of the probiotic bacteria in any ice cream group compared to their content before digestion. In the stomach stage, Bifidobacterium animalis ssp. lactis BB-12 strain had the highest viable counts (8.48 log cfu g−1) among the control samples. Furthermore, a 4% addition of inulin to ice cream with Bifidobacterium BB-12 increased gastric juice tolerance and limited strain reduction by only 16.7% compared to the number of bacterial cells before digestion. Regarding ice cream samples with Bifidobacterium BB-12, replacing part of the inulin with apple fiber resulted in increased survival at the stomach stage and a low reduction in the bacterial population of only 15.6% compared to samples before digestion. At the stomach stage, the positive effect of the addition of inulin and apple fiber was also demonstrated for ice cream samples with Lacticaseibacilluscasei 431 (9.47 log cfu g−1), Lactobacillus acidophilus LA-5 (8.06 log cfu g−1) and Lacticaseibacillus paracasei L-26 (5.79 log cfu g−1). This study showed the highest sensitivity to simulated gastric stress for ice cream samples with Lacticaseibacillusrhamnosus (4.54 log cfu g−1). Our study confirmed that the 4% addition of inulin to ice cream increases the survival rate of L. casei and Bifidobacterium BB-12 in simulated intestinal juice with bile by 0.87 and 2.26 log cfu g−1, respectively. The highest viable count in the small intestine stage was observed in ice cream with L. acidophilus. The addition of inulin increased the survival of L. rhamnosus by 10.8% and Bifidobacterium BB-12 by about 22% under conditions of simulated in vitro digestion compared to their control samples. The survival rates of L. casei and L. paracasei were also highly affected by the 4% addition of apple fiber, where the increase under gastrointestinal passage conditions was determined to range from 7.86–11.26% compared to their control counterparts. In comparison, the lowest survival rate was found in the control ice cream with L. rhamnosus (47.40%). In our study at the intestinal stage, only five ice cream groups: a sample with 4% inulin and L. acidophilus, a control sample with Bifidobacterium BB12, a sample with 2.5% inulin and 1.5% apple fiber with Bifidobacterium BB12, a control sample with L. rhamnosus, a sample with 4% fiber and L. rhamnosus reported bacterial cell counts below 6 log cfu g−1 but higher than 5 log cfu g−1. However, in the remaining ice cream groups, viable counts of bacterial cells ranged from 6.11 to 8.88 log cfu g−1, ensuring a therapeutic effect. Studies have clearly indicated that sheep milk ice cream could provide a suitable matrix for the delivery of probiotics and prebiotics and contribute to intestinal homeostasis. The obtained results have an applicative character and may play an essential role in developing new functional sheep milk ice cream.

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“…moulded ice cream, conformability is directly related to the sensory effects and palatability of the ice cream product; therefore, in the production of ice cream, it is necessary to ensure that the product shape is maintained in the best condition to win over the consumer [27][28][29]. Figures 6-8 show the melting state of ice cream prepared with different CAS species.…”

Section: Ice Cream Conformabilitymentioning

confidence: 99%

Analysis of physical and chemical characteristics of two sodium caseinates and evaluation of their application in ice cream

Liu

Xiao

et al. 2023

Preprint

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Sodium caseinate (CAS) is widely used in ice cream products due to its good foaming, emulsifying and thickening properties. However, in recent years, there are many sodium caseinate products with widely different functional properties, and their application in ice cream has been uneven. In this work, the physicochemical properties of two different sodium caseinate were studied and their application effects in ice cream were evaluated and analyzed. Compared to CAS L09, CAS L05 has a higher protein content and αs-CN and β-CN content, with smaller and more uniformly distributed particles. Therefore, CAS L05 achieves better foaming properties and solution viscosity. The application evaluation also showed that the ice cream products prepared with 0.2%～1.0% CAS L05 had better performance and had the highest overrun and lowest melting rate at 0.8% addition, 4.40% higher and 13.30% lower than L09 respectively. In addition, the reduction in particle size of the ball-milled CAS L05 improved the foaming properties, resulting in a 12.94% and 9.07% reduction in the melting rate of the ice cream, respectively, which improved the conformability of the ice cream product.

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The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Cited by 5 publications

References 83 publications

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

Analysis of physical and chemical characteristics of two sodium caseinates and evaluation of their application in ice cream

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