EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY PROPERTIES OF PROBIOTIC ICE CREAMS PRODUCED FROM GOAT MILK
Project no. 978 · Status: Kapanmış · 2017
Summary
In this study, the produced goat milk ice cream mixes were diveded into two parts. The first part inclueded fermented milk cointaining Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus cultures. The second part inclueded fermented milk cointaining Lactobacillus acidophilus, Bifidobacterium bifidum, Propionibacterium spp. (Propionibacterium freudenreichii ssp. freudenreichii ve Propionibacterium freudenreichii ssp. shermanii). The probiotic ice cream was produced by adding this culture combinations. The probiotic ice cream samples in glass, polipropilen, polietilen tereftalat packaging were stored at -20 °C for 90 days. Physicochemical analyzes of the probiotic ice cream mixes were carried out on the first day of storage while physicochemical, microbiological, sensory analysis of probiotic ice cream samples were carried out on the 1st, 15th, 30th, 60th, 90th days of storage. The amount of dry matter and fat in ice cream mixes and ice cream samples were found to be similiar (p>0.05) while amount of protein was found to be different (p<0.05). During the 90 days storage the probiotic ice cream samples showed fluctuation in the analysises of pH and titration acidity, results. The level of pH ranged from 6,49 to 6,84. The level of titration acidity, ranged from 1,00 to 1,23. The overrun analyisis’ results ranged from 18,98 to 28,92. The number of L.acidophilus ranged from 6,36 log cfu/g to 7,04 log cfu/g. The viability of L. acidophilus decreased during the 90 days stroge. The amount of B. bifidum was found to be above 7 log cfu/g except Bpp (6,96 log cfu/g) and Bpet (6,88 log cfu/g). During the storage the amount of S. thermophius was found to be higher than those of the other probiotic microogranism. The number of S. thermophilus ranged from 7,92log cfu/g to 7,25 log cfu/g. In the study, the number of Propionibacterium spp. used as a probiotic culture ranged from 6,57 log cfu/g to 6,09 log cfu/g. Thus, Propionibacterium spp. was found to show the lowest number of bacteria among the used cultures. According to the sensory evaluation, the points given to the taste varied due to the certain characteristics of the goat milk(p<0.05). When microbiological values of probiotic ice cream were examined, it showed that different packaging materials had no significant effect on product quality.