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| Content Provider | Springer Nature Link |
|---|---|
| Author | Goh, Kelvin K. T. Nair, Rajish S. Matia Meri, Lara |
| Copyright Year | 2008 |
| Abstract | 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. |
| Starting Page | 295 |
| Ending Page | 304 |
| Page Count | 10 |
| File Format | |
| ISSN | 15571858 |
| Journal | Food Biophysics |
| Volume Number | 3 |
| Issue Number | 3 |
| e-ISSN | 15571866 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2008-05-31 |
| Publisher Place | Boston |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Exopolysaccharides Ice cream Stabilizers First normal stress difference Particle size Viscosity Texture Lactic acid bacteria Analytical Chemistry Biophysics/Biomedical Physics Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology |
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