Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Area of Science:

• Food Science
• Microbiology
• Dairy Technology

Background:

• Probiotic ice cream offers a palatable way to deliver beneficial bacteria.
• Inulin and apple fiber are potential prebiotics that can influence ice cream texture and probiotic viability.

Purpose of the Study:

• To evaluate the impact of inulin and apple fiber on sheep milk ice cream's physicochemical and organoleptic properties.
• To assess the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus in probiotic sheep milk ice cream.
• To determine if ice cream maintains probiotic status during storage.

Main Methods:

• Sheep milk ice cream was formulated with inulin and varying levels of apple fiber.
• The survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was monitored post-fermentation and during storage.
• Physicochemical properties (e.g., overrun) and organoleptic characteristics (e.g., color) were analyzed.

Main Results:

• Probiotic bacteria counts remained above 10 log cfu/g throughout 21 days of storage, confirming probiotic status.
• A significant reduction in Bifidobacterium animalis ssp. Lactis Bb-12 was observed after freezing.
• Lactobacillus rhamnosus ice cream exhibited a less yellow color compared to Bifidobacterium Bb-12 ice cream. Fiber addition and bacterial type significantly influenced ice cream appearance.

Conclusions:

• Sheep milk ice cream supplemented with inulin and apple fiber can maintain probiotic viability.
• The type of probiotic bacteria and fiber content influence the organoleptic properties of ice cream.
• Apple fiber can be a viable alternative or supplement to inulin in functional ice cream formulations.