A Comparative Study of Milk and Yoghurt Ratios in Probiotic Ice Cream Production

DOI

10.2991/978-94-6463-670-3_38How to use a DOI?

Keywords

Probiotic; Volatility Aroma; Ice Cream

Abstract

This study aimed to investigate the impact of different milk-yogurt ratios on the physicochemical properties of probiotic ice cream. Probiotic ice cream samples were prepared using Lactobacillus bulgaricus and Streptococcus thermophilus as starter cultures. The treatments included various ratios of milk and yoghurt: P0 (80% milk, 0% yoghurt), P1 (75% milk, 5% yoghurt), P2 (70% milk, 10% yoghurt), and P3 (65% milk, 15% yoghurt). Results showed that the milk-yoghurt ratio significantly impacted water content, colour (a*, b*, l), pH, and titratable acidity. Increasing the yoghurt ratio generally led to higher water content, viscosity and overrun, lower pH and density, increased redness (a*), and lightness (l). However, the effect on yellowness (b*) was not significant. In conclusion, our study has shown that adding yoghurt can enhance probiotic ice cream’s physical and chemical attributes, potentially improving its sensory qualities and nutritional value. These findings could pave the way for developing healthier and more appealing probiotic ice cream products. To truly understand the potential of probiotic ice cream for all consumers, future research should focus on evaluating its impact on individuals with lactose intolerance. This will provide valuable insights into its accessibility and benefits for a wider audience.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Lilik Eka Radiati
AU  - Ahmad Khoirul Umam
AU  - Zia ul Rahman Fithron
AU  - Andika Arifsyah
AU  - Johan Wirawan
AU  - Dedi Fardiaz
AU  - Laprianika Rheta Hapitasari
AU  - Nora Shahida
PY  - 2025
DA  - 2025/04/18
TI  - A Comparative Study of Milk and Yoghurt Ratios in Probiotic Ice Cream Production
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 372
EP  - 379
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_38
DO  - 10.2991/978-94-6463-670-3_38
ID  - Radiati2025
ER  -