Exopolysaccharide Fermented Milk Ice Cream

DOI

10.2991/isils-19.2019.61How to use a DOI?

Keywords

fermented milk ice cream, exopolysaccharides, starter cultures

Abstract

Currently, there is an increasing interest in exopolysaccharides as effective biocorrector and auxiliary technological agents. Experimental studies were carried out to obtain fermented milk ice cream with a high content of exopolysaccharides. As a nutrient substrate for the cultivation of probiotic microorganisms, a mixture was used to obtain ice cream, including dairy and non-dairy components. The starter cultures included certain strains of microorganisms: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. It was experimentally established that ice-cream with the addition of a bacterial starter culture YO-PROX 777, including thermophilic lactic acid strains of the microorganisms Streptococcus thermophiles, Lactobacillus delbrueckii ssp, has the greatest ssp. bulgaricus. It was established that the highest concentration of exopolysaccharides is contained in ice cream using the starter culture «YO-PROX 777».

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ekaterina Pozhidaeva
AU  - Evgeny Popov
AU  - Yana Dymovskih
PY  - 2019/11
DA  - 2019/11
TI  - Exopolysaccharide Fermented Milk Ice Cream
BT  - Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)
PB  - Atlantis Press
SP  - 352
EP  - 355
SN  - 2468-5747
UR  - https://doi.org/10.2991/isils-19.2019.61
DO  - 10.2991/isils-19.2019.61
ID  - Pozhidaeva2019/11
ER  -