The quality attributes of probiotic ice creams produced by different rates of goat milk

In the research, besides others, also in order to make the three ice creams that is produced with complete cow milk, complete goat milk, and mix of the both ones (50%:50%) gain probiotic culture, Lactobacillus paracasei subsp. paracasei, B. longum and + B.bifidum mutual culture (as probiotic culture), Reologic, chemical and sensorial the characteristics of ice crem samples were discussed. The produced ice creams were stored in -18°c for 90 days. In certain days of storage (1st, 30th, 60th and 90th) some Physicochemical, microbiological and sensory properties of samples were investigated. According to the results that were observed , it was seen that the product groups had an important inspiration istatistically, on fat, protein, titration acidity, pH, melting ratio, results of viscosite, the levels of hardness, the counts of Lactobacillus paracasei subsp. paracasei and Biffidobacterium spp and construction and general points from sensorial properties (p<0,05). During 90 days of storage, it was clearly seen that the number of Lactobacillus paracasei subsp. paracasei preserve its liveliness more, especially in the samples that contains goat milk and both of the bacterias showed the best development with the ice cream that made with cow milk and the most preferred ice cream in terms of sense is the one that is gained from cow and goat. Also it was detected that ice cream samples kept their probiotic properties during two months of shelf life.