REACTION-KINETICS OF PRESSURE-INDUCED DENATURATION OF WHEY PROTEINS

Probiotic ice cream mix was made by adding 25 and 50% of commercial cu ltured milks fermented with Lactobacillus acidophilus and Bifidobacter ium bifidum to a control ice cream mix. The sucrose and vanilla additi on were adjusted according to the addition of cultured milks. The mix was frozen in a batch freezer and evaluated after storage at similar t o 20 degrees C for 16 weeks. The number of viable L. acidophilus and B . bifidum were 0.5-1.0x10(7) cfu/ml. The control and ''25%'' ice cream samples were comparable in the all over melting properties, however, the ''25%'' possessed the best melting resistance. Probiotic ice cream showed decreased overrun and had a mild sour, fresh and pleasant flav our.