Production of kefir ice cream and the sensory, physical, chemical and microbiological properties of produced ice cream

In this study, production of ice cream from kefir which is known to be benifical effect to health was searched and the composition of the most liked kefir ice cream was tried to be determined. For this purpose, ice cream was produced in 12 different formulation containing 8% and 10% fat free milk dry material, 18%, 22% and 26% sucrose and 0.4% and 0.6% stabilizer 12(2x 3x2=12). Produced ice creams were stored at -16°C for 30 days and physical, chemical, microbiological and sensory properties of them were investigated at 1st, 15th and 30th days. It was found that the most liked kefir ice cream was the one containing 10% fat free milk dry material, 22% sucrose and 0.4 % stabilizer. It was also found that the most of Lactobacilli, Streptococci and Yeasts found in ice creams kept their liveness at the end of storage period at -16 °C. Because of low storage temperature, physical and chemical properties of ice creams were not changed significantly.KEY WORDS: Kefir, Ice cream, Lactobacillus, Streptococcus, Yeast, Sensory, Physical, Chemical