Vol. 8, Issue 6 (2020)
Manufacturing technology and production cost of probiotic (L. acidophilus) ice cream
Author(s): Sachin M Mule, Snehal S Kadam, SS Ramod and VS Dandekar
Abstract: In the present study, the proportion of probiotic culture (L. acidophilus) was optimized by incorporation of 5.0, 7.5, and 10.0% (w/w of mix) of probiotic culture. The highest score for sensory attributes of probiotic ice cream was recorded for treatment T2 i.e. ice cream prepared with 7.5 per cent probiotic culture. The cost of probiotic ice cream increased with the increase in the level of L. acidophilus culture. The production cost of most acceptable level i.e. T2 was ₹ 97.60/lit. From the result of present investigation it may be observed that Lactobacillus acidophilus culture could be successfully utilized for preparation of probiotic ice cream. The most acceptable quality probiotic ice cream can be prepared by using 7.5 per cent Lactobacillus acidophilus culture and having production cost of ₹ 97.60 per lit.
DOI: 10.22271/chemi.2020.v8.i6c.10766
Pages: 181-183 | 669 Views 125 Downloads
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How to cite this article:
Sachin M Mule, Snehal S Kadam, SS Ramod, VS Dandekar. Manufacturing technology and production cost of probiotic (L. acidophilus) ice cream. Int J Chem Stud 2020;8(6):181-183. DOI: 10.22271/chemi.2020.v8.i6c.10766
