Vol 3 (1) 2011 - UBM :: Departamentul de Chimie-Biologie

M. Ayaz Javed, M. Nadeem, Development of probiotics ice cream in Pakistan from buffalo milk by using
B. bifidum and L. acidophilus
DEVELOPMENT OF PROBIOTICS ICE CREAM IN PAKISTAN FROM
BUFFALO MILK BY USING B. BIFIDUM AND L. ACIDOPHILUS
Ayaz Javed M. 1 , Nadeem Muhammad 1*
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore (Pakistan),
*sheikhnadeem@live.com
ABSTRACT
The main objective of this research work was to develop probiotics ice cream containing different
concentrations of L. acidophilus and B. bifedum from buffalo milk. Probiotics (L. acidophilus, B. fedum) were added
either alone or in combinations in ice cream mix (cfu/mL) at 9 different concentrations i.e. T 1 (Lactobacillus
acidophilus 10 6 ) T 2 (Lactobacillus acidophilus10 7 ) T 3 (Lactobacillus acidophilus10 8 ) T 4 (Bifidobacterium bifidum
10 6 ) T 5 (Bifidobacterium bifidum 10 7 ) T 6 (Bifidobacterium bifidum 10 8 ) T 7 (L. acidophilus+ B. bifidum 10 6 +10 6 ) T 8
(L. acidophilus+ B. bifidum 10 7 +10 7 ) T 9 (L. acidophilus+ B. bifidum 10 9 +10 9 ). All these treatments were compared
with a control (T 0 ) which did not contain any addition probiotics culture. The composition of basic formulation
(control) comprised 8% milk fat, 10% MSNF, 10% sucrose, 4% liquid glucose, 0.25% sodium alginate and 0.25%
glycerol monostearate. The ice cream mixes were fermented at 41 0 C for 8 hours after the addition of probiotics. The
addition of both probiotics at all levels did not have any adverse effect on fat and protein content, overrun and
melting resistance. pH and acidity of T 3 , T 6 and T 9 was 6.38,0.27%; 6.51,0.24% and 5.39,0.39% respectively as
compared to control 6.7,0.16%. Buffalo milk based pobiotics ice cream samples were stored at -18 0 C for 90 days to
determine the viability during storage. The survival of probiotics bacteria L.acidophilus, B. fedum alone and in
combination of L. acidophilus and B. fedum was 65, 88 and 73% respectively. T 3 showed highest percentage of
survival rate (89.09%) followed by T 5 (88.20%) and T 4 (80.75%). Lowest percentage of survival rate was found in
treatment T 1 (57.20) followed by T 7 (62.85%) and T 2 (66.08). B. bifidum showed better survival rate as compared to
L. acidophilus and mixed cultures of L. Acidophillus and B. bifidum. The overall acceptability score of all the
treatments were not significantly influenced from each other. The lowest overall acceptability score obtained by T 9
was 6.4 out of 9.
Keywords: L. acidophilus; B. bifidum; overall acceptability.
1.Introduction
Ice cream is a frozen dessert made
from milk, cream, sugar, and stabilizers,
emulsifiers combined with or without
flavors, fruits, nuts or other ingredients.
Cultured dairy products, in particular, are
becoming increasingly popular among the
consumers who are quite in tune with
intestinal health and dietary means for
enhancing well being. Among dairy products
with live cultures, probiotic ice-creams or
fermented frozen desserts are also gaining
popularity [1] . Probiotic food is defined as a
food product that contains viable probiotic
microorganisms in sufficient populations
incorporated in a suitable matrix [2, 3].
Probiotics are basically gut friendly bacteria,
which can be consumed directly or can be
incorporated in various food items. Different
types of products have been proposed as
carrier foods for probiotic micro-organisms
by which consumers can take in large
amounts of probiotic cells for therapeutic
effect [4]. It is estimated that more than 70
products containing Lactobacillus
acidophilus and Bifidobacterium bifidum,
including sour cream, buttermilk, yoghurt,
milk powder and frozen dessert, are
produced worldwide [5]. Consumption of
probiotic bacteria with ice cream could be an
ideal way to re-establish intestinal
microflora balance. Therefore, it is important
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