The effect of using different cultures and stabilizers on the quality of buffalo milk yogurt ice cream

In this study, the chemical, physical, sensory and rheological properties of buffalo milk yogurt ice creams produced by using two different starter cultures (exopolysaccharide (EPS) producing culture and aroma producing culture) and three different stabilizers (salep, locust bean gum and guar gum) were investigated. The use of different stater cultures had a statistically effect on the titration acidity, pH, first dripping times, complete melting times, hardness values, sensory properties (structure, taste and total acceptability) of buffalo milk yoghurt ice cream (p<0.05). The use of different stabilizers had a statistically effect on the titration acidity, pH, first dripping times, complete melting times, volume increase value, hardness values, anda sensory (taste, odor and total acceptability) properties of the samples (p<0.05). It was determined that the rheological properties of the ice creams fit the Ostwald de Waele model and the R² values varied between 0.9936-0.9982. The use of EPS producing culture in ice cream production caused the samples to melt in a longer time, to be softer, more viscous, and to have a better sensory structure and taste. As a result, it was determined that the sensory properties of ice creams produced with starter culture producing EPS as culture and salep as stabilizer were better than others.