Studies on Quality of Probiotic Ice-Cream Manufactured with the Help of Probiotic Culture

The development of new food products turns out to be increasingly challenging, as it has to fulfill the consumer's expectancy. Presently, consumers are looking for food that has therapeutic and curative properties. In last two decades, there has been a tremendous increase in consumption of cultured products containing probiotic bacteria. A study was conducted to use Lactobacillus acidophilus and Bifidobacterium bifidum culture for manufacturing probiotic icecream. The product was analyzed for physicochemical attributes (fat, total solids, protein, acidity and overrun) for quality assessment. Probiotic icecream (T₁) with 2% cultures of Lactobacillus acidophilus and Bifidobacterium bifidum found to be superior in all aspects regarding physicochemical attributes.