Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

作者：Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza, Marciane Magnani · 发表于：International Journal of Dairy Technology · 年份：2021 · DOI：10.1111/1471-0307.12821 · 被引用次数：50 · 研究领域：Probiotics and Fermented Foods、Microbial Metabolites in Food Biotechnology、Digestive system and related health

This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream’s importance as a probiotic carrier.