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Probiotic Ice Creams

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Probiotic Foods and Beverages

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

The growing consumer demand for healthier and more functional foods has led to the introduction of new ingredients in ice cream formulations with nutritional and physiological properties, such as probiotics. Incorporating probiotic bacteria into an ice cream should not affect the quality of the product. Therefore, its quality parameters such as air incorporation, melting rate, and sensory characteristics must be the same or better when compared to conventional ice cream. This chapter is a practical guidance for probiotic ice cream manufacture, presenting the steps and amount of probiotic addition into ice cream production.

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Author information

Authors and Affiliations

  1. Graduate Program in Food Science, Federal University of Santa Catarina, Florianópolis, SC, Brazil

    Vanessa Cortina Zanetti, Callebe Camelo-Silva & Silvani Verruck

  2. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil

    Celso Fasura Balthazar

Authors
  1. Vanessa Cortina Zanetti
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  2. Celso Fasura Balthazar
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  3. Callebe Camelo-Silva
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  4. Silvani Verruck
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Corresponding author

Correspondence to Silvani Verruck .

Editor information

Editors and Affiliations

  1. Department of Food, Federal Institute of Science, Rio de Janeiro, Brazil

    Adriano Gomes da Cruz

  2. Department of Food, Federal Institute of Science, Rio de Janeiro, Brazil

    Marcia Cristina Silva

  3. Federal University of Paraná, Paranavaí, Brazil

    Tatiana Colombo Pimentel

  4. Department of Food Technology, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

    Erick Almeida Esmerino

  5. Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil

    Silvani Verruck

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Zanetti, V.C., Balthazar, C.F., Camelo-Silva, C., Verruck, S. (2023). Probiotic Ice Creams. In: Gomes da Cruz, A., Silva, M.C., Colombo Pimentel, T., Esmerino, E.A., Verruck, S. (eds) Probiotic Foods and Beverages . Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3187-4_3

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  • DOI: https://doi.org/10.1007/978-1-0716-3187-4_3

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-3186-7

  • Online ISBN: 978-1-0716-3187-4

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