Exopolysaccharide Fermented Milk Ice Cream

Abstract

—Currently, there is an increasing interest in exopolysaccharides as effective biocorrector and auxiliary technological agents. Experimental studies were carried out to obtain fermented milk ice cream with a high content of exopolysaccharides. As a nutrient substrate for the cultivation of probiotic microorganisms, a mixture was used to obtain ice cream, including dairy and non-dairy components. The starter cultures included certain strains of microorganisms: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. It was experimentally established that ice-cream with the addition of a bacterial starter culture YO-PROX 777, including thermophilic lactic acid strains of the microorganisms Streptococcus thermophiles, Lactobacillus delbrueckii ssp, has the greatest ssp. bulgaricus. It was established that the highest concentration of exopolysaccharides is contained in ice cream using the starter culture «YO-PROX 777».