Effect of storage periods on chemical and microbiologi-Cal quality of probiotic ice cream

Abstract

An investigation was carried out at Dairy Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to determine the different quality parameters of probiotic ice cream enriched with spirulina (spirulina platensis) powder with pure culture of commonly known probiotics, Lactobacillus acidophilus (015) and Lactobacillus casei (017). The present investigation, Factorial Randomized Block Design was employed by using 9th treatment combinations viz., C1A: (addition of L. acidophilus @ 10% of ice cream mix), C1B: (addition of L. acidophilus @ 12.5% of ice cream mix), C1C: (addition of L. acidophilus @ 15% of ice cream mix), C2A: (addition of L. casei @ 10% of ice cream mix), C2B: (addition of L. casei @ 12.5% of ice cream mix), C2C: (addition of L. casei @ 15% of ice cream mix), C3A: (addition of mixed culture @ 10 percent of ice cream mix), C3B: (ad dition of mixed culture @ 12.5 percent of ice cream mix) and C3C: (addition of mixed culture @ 15 percent of ice cream mix) with three replications The ice cream was prepared from buffalo milk. In the initial phase the concentration of Spirulina powder was optimized by in corporation of 0, 0.3, 0.5 and 0.9% (w/v of milk) of Spirulina platensis powder to milk. The increase in Spirulina concentration affected the change in fat, protein, total solid, titratable acidity and sensory profile of products. In second phase, ice cream mix contained average 37.82 percent total solids, 10.56 percent fat, 0.67 percentash and 0.22 percent acidity and standard plate count in ice cream mix was 2.04 × 104cfu/g. L. acidophilus, L. caseiand E. coli are absent in ice cream mix. The Highest fat content was observed in C3A (9.83%) and total solids (34.98%), protein in C1A (4.04%) and TA in C3C (0.73%). Results showed that the average values for L. acidophilus count in ice cream mix highest found in C1C (7.39 × 107cfu/g), L. caseicount in C2C as 8.31× 107cfu/g, SPC in C1A (1.86× 104 cfu/g), and E. coli was found absent in ice cream mix inoculation of probiotic culture after 4 hrs.