Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

Akın, M.S. (1990) İnek, keçi ve koyun sütlerinden üretilen dondurmaların kimyasal, fiziksel ve duyusal bazı özelliklerinin saptanması üzerine karşılaştırmalı araştırma, Adana, pp. 1–92. Bodyfelt, F.W., Tobias, J., Trout, G.M. (1988). The Sensory Evaluation of Dairy Products. New York, pp. 1–598. Dave, 1996, Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L acidophilus and Bifidobacteria, Journal of Dairy Science, 79, 1529, 10.3168/jds.S0022-0302(96)76513-X Davidson, 2000, Probiotic culture survival and implications in fermented frozen yogurt characteristics, Journal of Dairy Science, 83, 666, 10.3168/jds.S0022-0302(00)74927-7 Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F. (1987). Ara_tırma ve Deneme Metotları (İstatistikMetotları II), Ankara, pp. 1–381. El-Nagar, 2002, Rheological quality and stability of yog-icecream with added inulin, International Journal of Dairy Technology, 55, 89, 10.1046/j.1471-0307.2002.00042.x Güven, 2002, The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts, International Journal of Dairy Technology, 55, 27, 10.1046/j.1471-0307.2002.00034.x Haynes, 2002, Survival of probiotic cultures in low-fat ice-cream, Australian Journal of Dairy Technology, 57, 10 Hekmat, 1992, Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice-cream for use as probiotic food, Journal of Dairy Science, 75, 1415, 10.3168/jds.S0022-0302(92)77895-3 IDF International Standard 163. (1992). General standard of identity for fermented milks. International Dairy Federation, Brussels. Kailasapathy, 2003, Survival and β-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream, Australian Journal of Dairy Technology, 58, 223 Laroia, 1991, Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented desserts, Cultured Dairy Products Journal, 26, 3 Lopez, 1998, Survival of lactic acid bacteria in commercial frozen yogurt, Journal of Food Science, 63, 706, 10.1111/j.1365-2621.1998.tb15818.x Lourens-Hattingh, 2001, Yogurt as probiotic carrier food, International Dairy Journal, 11, 1, 10.1016/S0958-6946(01)00036-X Miles, 1981, Starter culture viability in frozen yogurt, Cultured Dairy Products Journal, 16, 12 Ott, 1999, Aroma comparisons of traditional and mild yogurts headspace gas chromatography quantification of volatiles and origin of alpha-diketones, Journal of Agricultural and Food Chemistry, 47, 2379, 10.1021/jf980650a Özer, 2005, Effect of inulin and lactulose on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus–bifidus yoghurt, Food Science and Technology International, 11, 19, 10.1177/1082013205051275 Özer, 1997, Comparison of Techniques for Measuring the Rheological Properties of Labneh (Concentrated Yoghurt), International Journal of Dairy Technology, 50, 129, 10.1111/j.1471-0307.1997.tb01753.x Palframan, 2003, Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides, Letters in Applied Microbiology, 37, 281, 10.1046/j.1472-765X.2003.01398.x Ravula, 1998, Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts, Australian Journal of Dairy Technology, 53, 175 Rybka, 1996, Media for enumeration of yogurt bacteria, International Dairy Journal, 6, 839, 10.1016/0958-6946(96)00017-9 Shah, 2001, Freezing conditions frozen out, Dairy Industries International, 1 Talwalkar, 2004, Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yogurts, International Dairy Journal, 14, 143, 10.1016/S0958-6946(03)00172-9 TSE. (1994) Türk Standartları Enstitüsü. Çi_ Süt Standardı. T.S. 1330, Ankara, pp. 1–15.