A Comparative Study of Milk and Yogurt Ratios in Probiotic Ice Cream Production Lilik Eka Radiati(a*), Ahmad Khoirul Umam(a), Zia ul Rahman Fithron (a), Andika Arifsyah(a) and Johan Wirawan(a)
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
*lilik.eka[at]ub.ac.id
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. Further research is necessary to assess the effects of probiotic ice cream on individuals with lactose intolerance.
Keywords: Probiotic, Functional Food, Ice cream
Topic: Animal Products and Sustainable Post-Harvest Technology
