Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt

Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt In relation with the introduction of the intergovernmental standards of the Customs Union for production of fermented milk ice-cream that gives possibility to produce the ice-cream by mixture fermentation or by addition of the finished fermented milk products the research work was carried out aimed at assessment of the finished products quality. As an example, the sample of the ice-cream made with yogurt application was taken. It was established that usage of the fermented base in the rate of no less than 30 % allows identify the announced taste of the fermented milk product and to get required level of the lactic acid microorganisms (not less than 1 • 106 CFU/g) at the end of expire date. Application of the fermented basis in spite of the production method has positive effects on the viscosity of the mixture, dispersity of the structural elements of the ice-cream and as a result on its consistency and organoleptic indices. Quantitative evaluation of the impacts of the fermented base rate on the qualitative indices of the fermented milk icecream is made.

ice-cream, fermented milk base, mixture fermentation, qualitative and quantitative indices, viscosity of the mixture, dispersity, fermented milk ice-cream